Impact of high pressure treatments on the physicochemical properties of a sulphur dioxide-free white wine during bottle storage: Evidence for Maillard reaction acceleration

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 51-58

  Santos, Mickael C ^a   Nunes, Cláudia ^a   Rocha, M Angélica M ^a   Rodrigues, Ana ^b   Rocha, Sílvia M ^a   Saraiva, Jorge A ^a   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b Winemaker Dão Sul Sociedade Vitivinícola   (Portugal)

Author keywords

Amino acids; Antioxidant activity; Color; High pressure; Maillard reaction; Sensorial analyses

Indexed keywords

ANTI-OXIDANT ACTIVITIES; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; HIGH PRESSURE TREATMENTS; MAILLARD REACTION; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; SENSORIAL ANALYSIS;

AMINO ACIDS; BOTTLES; CHEMICAL REACTIONS; COLOR; GLYCOSYLATION; HYDROSTATIC PRESSURE; SULFUR DETERMINATION; SULFUR DIOXIDE;

WINE;

EID: 84889099774     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.07.001     Document Type: Article

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