[HTML][HTML] Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process
Research into non-thermal wine processing technologies is constantly evolving due to the
increasing trend towards high-quality, minimally processed, and preservative-free wines …
increasing trend towards high-quality, minimally processed, and preservative-free wines …
[HTML][HTML] Non-Thermal and Thermal Physical Procedures—Optimistic Solutions in the Winemaking Industry
Consumer demand for food and drink products with special nutritional properties is
constantly increasing. To respond to new consumption trends, research in winemaking …
constantly increasing. To respond to new consumption trends, research in winemaking …
[HTML][HTML] Effects of X-ray and electron beam irradiation on wine quality: Emphasizing phenolic compounds and aroma profiles
W Ding, Q Tu, X Xi, X Wu, J Bai, S Liu, J Li, C Yuan - Food Chemistry: X, 2024 - Elsevier
The content of flavor compounds in wine is limited by factors such as climate warming and
the resistance of cell walls to maceration. This study used X-rays (ionizing radiation) and …
the resistance of cell walls to maceration. This study used X-rays (ionizing radiation) and …
Wine is more than just a beverage: Chemical diversity, health benefits, and immunomodulating potential of wine polyphenols
D Mitrović, I Sredović Ignjatović… - Food Safety and …, 2024 - Wiley Online Library
Wine, the fermented juice of the grape (Vitis vinifera), is a complex beverage composed
primarily of water and ethanol. On the other hand, phenolic compounds are less abundant …
primarily of water and ethanol. On the other hand, phenolic compounds are less abundant …