Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine-Reference-Cited by-同舟云学术

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Effect of ultrasonic treatment during fermentation on the quality of fortified sweet wine

Published:2024-05 Issue: Volume:105 Page:106872
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Liu Xinyang,Bai Yangyang,Chen Qiaomin,Wang Xinquan,Duan Changqing,Hu Guixian,Wang Junhong,Bai Liping,Du Juan,Han Fuliang,Zhang Yu

Funder

Northwest A&F University

Zhejiang Academy of Agricultural Sciences

Publisher

Elsevier BV

Reference47 articles.

1. ‘Fortified’ wines volatile composition: Effect of different postharvest dehydration conditions of wine grapes cv. Malvasia moscata (Vitis vinifera L.);Urcan;Food Chem.,2017

2. New insights into ethyl carbamate occurrence in fortified wines;Leça;LWT,2021

3. Moderate consumption of white and fortified wine is associated with reduced odds of diabetic retinopathy;Fenwick;J. Diab. Compl.,2015

4. Alcohol consumption and risk of peripheral arterial disease: the Rotterdam study;Vliegenthart;Am. J. Epidemiol.,2002

5. The impact of ultrasonic treatment on blueberry wine anthocyanin color and its In-vitro anti-oxidant capacity;Li;Food Chem.,2020

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process;Applied Sciences;2024-07-29

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