Power ultrasound treatment of Viogner grapes as a tool to increase the aromatic potential of wines.
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DOI: 10.1002/jsfa.12258
Abstract: BACKGROUND High-power ultrasound technique is a novel and non-thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction… read more here.
Keywords: ultrasound treatment; potential wines; aromatic potential; power ... See more keywords