Effects of high power ultrasound treatments on the phenolic, chromatic and aroma composition of young and aged red wine
In this study, the effects of both ultrasonic bath and probe treatments on the phenolic, chromatic and aroma composition of young red wine Cabernet Sauvignon were studied and modeled by artificial neural networks (ANNs). Moreover, the effect of high power ultrasound (HPU) along with antioxidants add...
| Main Authors: | , , , , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Elsevier
2019
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/5814 https://www.sciencedirect.com/science/article/pii/S1350417719309691 https://doi.org/10.1016/j.ultsonch.2019.104725 |
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