Microwave Irradiation: the Influence on the Production of Xanthylium Cation Pigments in Model Wine
Author:
Funder
Youth Talent Support Project of Henan Province
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11947-022-02871-8.pdf
Reference56 articles.
1. Bührle, F., Gohl, A., & Weber, F. (2017). Impact of xanthylium derivatives on the color of white wine. Molecules, 22(8), 1376. https://doi.org/10.3390/molecules22081376
2. Buxton, G. V., Greenstock, C. L., Helman, W. P., & Ross, A. B. (1988). Critical review of rate constants for reactions of hydrated electrons, hydrogen atoms and hydroxyl radicals (·OH/·O−) in aqueous solution. Journal of Physical and Chemical Reference Data, 17(2), 513–886. https://doi.org/10.1063/1.555805
3. Carew, A. L., Smith, P., Close, D. C., Curtin, C., & Dambergs, R. G. (2013). Yeast effects on pinot noir wine phenolics, color, and tannin composition. Journal of Agricultural and Food Chemistry, 61(41), 9892–9898. https://doi.org/10.1021/jf4018806
4. Carew, A. L., Sparrow, A. M., Curtin, C. D., Close, D. C., & Dambergs, R. G. (2014). Microwave maceration of pinot noir grape must: Sanitation and extraction effects and wine phenolics outcomes. Food and Bioprocess Technology, 7(4), 954–963. https://doi.org/10.1007/s11947-013-1112-x
5. Carvalho, M. J., Pereira, V., Pereira, A. C., Pinto, J. L., & Marques, J. C. (2015). Evaluation of wine colour under accelerated and oak-cask aging using CIELab and chemometric approaches. Food and Bioprocess Technology, 8(11), 2309–2318. https://doi.org/10.1007/s11947-015-1585-x
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