The effect of high power ultrasound on phenolic composition, chromatic characteristics, and aroma compounds of red wines
High power ultrasound (HPU) is a novel, non-thermal technology the application of which has been primarily evaluated in managing food quality. The application of high power ultrasound in wine technology is therefore directed at modulating microbial activity during fermentation, extraction of phenoli...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2017-01-01
|
| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | http://hrcak.srce.hr/file/281969 |