Microwave irradiation: impacts on physicochemical properties of red wine
| Autor: | Ming-Gui Gong, Pei-Yan Li, Ting-Ting Wang, Da-Hong Wang, Jiang-Feng Yuan, Zhuo-Yao Chen |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
Wine
Materials science lcsh:TP368-456 General Chemical Engineering Aging of wine digestive oral and skin physiology aging food and beverages lcsh:TX341-641 General Chemistry red wine physicochemical properties principal component analysis (pca) Pulp and paper industry Industrial and Manufacturing Engineering lcsh:Food processing and manufacture Microwave irradiation microwave irradiation lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | CyTA-Journal of Food, Vol 18, Iss 1, Pp 281-290 (2020) |
| ISSN: | 1947-6345 1947-6337 |
| Popis: | Microwave irradiation is considered as a potential alternative technology for promoting the progress of wine aging. The effects of microwave irradiation on some important physicochemical properties of young Cabernet Sauvignon dry red wine were studied. The results indicated that there were significant changes in total phenolic compounds (TPC), total monomeric anthocyanin (TMA), titratable acidity (TA), and DPPH-free radical scavenging activity (DFRSA), while pH and electrical conductivity (EC) hardly changed. DFRSA was correlated to TPC, TMA, and TA during microwave treatment. The changing trend of chromatic characteristics (CC), which induced by microwave irradiation, was consistent with that of aging red wine. The results of principal component analysis showed that there was a big difference between the untreated red wine and the treated red wine under different microwave conditions. The results suggested that microwave technology could change some physicochemical properties of red wine and promote the aging of red wine. |
| Databáze: | OpenAIRE |
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