Effects of high power pulsed microwave on the enhanced color and flavor of aged blueberry wine

Author:

Liu Siyuan,Li Shuangjian,Li Siyuan,Wang Ying,Fan Linlin,Zhou Jianzhong

Funder

Jiangsu Agricultural Science and Technology Innovation Fund

Jiangsu Provincial Key R&D Program

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference37 articles.

1. Alcarde AR, Souza LM, Bortoletto AM. Formation of volatile and maturation-related congeners during the aging of sugarcane spirit in oak barrels. Journal of the Institute of Brewing 120: 529-536 (2014)

2. Anton MJ, Suarez Valles B, Garcia Hevia A, Picinelli Lobo A. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis. Journal of Food Science 79: S92-S929 (2014)

3. Atanasova V, Fulcrand H, Cheynier V, Moutounet M. Effect of oxygenation on polyphenol changes occurring in the course of wine-making. Analytica Chimica Acta 458: 15-27 (2002)

4. Baiano A, Scrocco C, Sepielli G, Del Nobile MA. Wine Processing: A Critical Review of Physical, Chemical, and Sensory Implications of Innovative Vinification Procedures. Critical Reviews in Food Science and Nutrition 56: 2391-407 (2016)

5. Bondoc, I. European regulation in the veterinary sanitary and food safety area, a component of the European policies on the safety of food products and the protection of consumer interests: A 2007 retrospective Part One: The role of European institutions in laying down and passing laws specific to the veterinary sanitary and food safety area. Universul Juridic, Supliment, 12-15 (2016a)

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