Effects of High-Hydrostatic-Pressure Treatment on Polyphenols and Volatile Aromatic Compounds in Marselan Wine

This study investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100–600 MPa) and duration (10–30 min) on polyphenols and volatile aromatic compounds in Marselan red wine. The types and concentrations of polyphenols and volatile aromatic compounds were compared...

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Bibliographic Details

Published in:	Foods
Main Authors:	Zicheng Yi, Danqing Zhao, Tengwen Chang, Xiang Chen, Jianrong Kai, Yang Luo, Bangzhu Peng, Binkun Yang, Qian Ge
Format:	Article
Language:	English
Published:	MDPI AG 2024-08-01
Subjects:	high-hydrostatic-pressure technology Marselan polyphenols volatile aromas flavor profile
Online Access:	https://www.mdpi.com/2304-8158/13/15/2468