Ultrasound and its Coupled Oak Blocks Treatment Based on Absorbed Energy Density for Comprehensive Insight and Scale-Up Consideration of Phenolic and Astringency Profiles in Red Wines-Reference-Cited by-同舟云学术

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Ultrasound and its Coupled Oak Blocks Treatment Based on Absorbed Energy Density for Comprehensive Insight and Scale-Up Consideration of Phenolic and Astringency Profiles in Red Wines

Published:2024 Issue: Volume: Page:
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Author:

Wang Shengnan,Li Yiran,Ma Zeqiang,Ma Tingting,Fang Yulin,Wang Xiaoyu,Sun Xiangyu

Publisher

Elsevier BV

Reference19 articles.

1. Effect of low-frequency ultrasonication on red wine astringency;I Ahmad;Journal of Culinary Science & Technology,2023

2. Proanthocyanidin content as an astringency estimation tool and maturation index in red and white winemaking technology;M Basalekou;Food Chemistry,1930

3. Assessment of scale-up parameters of microwave-assisted extraction via the extraction of flavonoids from cocoa leaves;C.-H Chan;Chemical Engineering & Technology,2015

4. The application of 20 kHz ultrasonic waves to accelerate the aging of different wines;A C Chang;Food Chemistry,2002

5. Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine;C Cheng;J Sci Food Agric,2023

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