Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 409-416

  Tao, Yang ^a   Sun, Da Wen ^a   Górecki, Adrian ^b   Błaszczak, Wioletta ^b   Lamparski, Grzegorz ^b   Amarowicz, Ryszard ^b   Fornal, Józef ^b   Jeliński, Tomasz ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

High hydrostatic pressure processing; Physicochemical parameters; Red wine; Sensory analysis

Indexed keywords

COLOR INTENSITY; HIGH COSTS; HIGH HYDROSTATIC PRESSURE; OAK BARRELS; ORGANOLEPTIC PROPERTIES; PHENOLIC COMPOSITION; PHYSICOCHEMICAL PARAMETERS; RED WINE; RESEARCH PAPERS; SCIENTIFIC EVIDENCE; SENSORIAL PROPERTIES; SENSORY ANALYSIS; STORAGE LOSS; TOTAL PHENOLICS; WEIBULL MODELS; WINE-AGING;

HYDROSTATIC PRESSURE; PHENOLS; WINE;

ANTHOCYANINS;

EID: 84870513557     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.09.005     Document Type: Article

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