The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines-Reference-Cited by-同舟云学术

The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines

Published:2021-06 Issue: Volume:70 Page:102698
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Arcena Mylene Ross,Leong Sze Ying,Then Stephanie,Hochberg Martin,Sack Martin,Mueller Georg,Sigler Juergen,Kebede Biniam,Silcock Patrick,Oey Indrawati

Funder

MBIE

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference46 articles.

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3. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

4. A study of mechanisms involved during the extraction of polyphenols from grape seeds by pulsed electrical discharges;Boussetta;Innovative Food Science and Emerging Technologies,2013

5. Combining untargeted, targeted and sensory data to investigate the impact of storage on food volatiles: A case study on strawberry juice;Buvé;Food Research International,2018

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