Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

Evolution of Volatile and Phenolic Compounds during Bottle Storage of Merlot Wines Vinified Using Pulsed Electric Fields-Treated Grapes

This study aimed to elucidate changes in volatile, phenolic, and oenological profiles of wines vinified from Pulsed Electric Fields (PEF)-treated and untreated Merlot grapes during bottle storage of up to 150, 90, and 56 days at 4 °C, 25 °C, and 45 °C, respectively, through chemometrics technique. W...

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Bibliographic Details
Main Authors: Mylene Ross Arcena, Sze Ying Leong, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Patrick Silcock, Biniam Kebede, Indrawati Oey
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
pulsed electric fields
wine
storage
volatile fingerprinting
phenolics profiling
merlot
Online Access:https://www.mdpi.com/2304-8158/9/4/443

Internet

https://www.mdpi.com/2304-8158/9/4/443

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