Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques.
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DOI: 10.1016/j.foodchem.2017.03.160
Abstract: The present study was undertaken to assess accelerating aging effects of high pressure, ultrasound and manosonication on the aromatic profile and sensorial attributes of aged mulberry wines (AMW). A total of 166 volatile compounds were… read more here.
Keywords: characteristics sulfur; non thermal; accelerating aging; aroma profile ... See more keywords