Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine-Reference-Cited by-同舟云学术

Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine

Published:2019-12 Issue: Volume:59 Page:104725
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Lukić Katarina,Brnčić Mladen,Ćurko Natka,Tomašević Marina,Valinger Davor,Denoya Gabriela I.,Barba Francisco J.,Ganić Karin Kovačević

Funder

Hrvatska Zaklada za Znanost

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference74 articles.

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4. Viability of common wine spoilage organisms after exposure to high power ultrasonics;Luo;Ultrason. Sonochem.,2012

5. Inactivation of Brettanomyces/Dekkera in wine barrels by high power ultrasound;Yap;Wine Ind J.,2008

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