Effects of low frequency ultrasonic treatment on the maturation of steeped greengage wine

Food Chemistry

Volumn 162, Issue , 2014, Pages 264-269

  Zheng, Xinhua ^a   Zhang, Min ^a   Fang, Zhongxiang ^b   Liu, Yaping ^c  

^a JIANGNAN UNIVERSITY   (China)

^b CURTIN UNIVERSITY   (Australia)

^c Guangdong Galore Food Co Ltd   (China)

Author keywords

Low frequency ultrasonic wave; Maturation; Steeped greengage wine

Indexed keywords

ESTERIFICATION; ESTERS; TUNGSTEN COMPOUNDS; ULTRASONIC EQUIPMENT; ULTRASONIC WAVES; ULTRASONICS; VOLATILE ORGANIC COMPOUNDS;

AGING PROCESS; LOW FREQUENCY ULTRASONIC; MATURATION; SENSORY QUALITIES; TOTAL ESTERS; ULTRASONIC TREATMENTS; VOLATILE COMPOUNDS; WINE MATURATION;

WINE;

ALDEHYDE; BUTANOL; CITRIC ACID; ESTER; ETHYL FUROATE; ETHYL HEPTANOATE; ETHYL ISOVALERATE; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; KETONE; MALIC ACID; PROPANOL; TANNIN; UNCLASSIFIED DRUG; ALCOHOL DERIVATIVE; FUSEL OIL; VOLATILE ORGANIC COMPOUND;

AGING; ARTICLE; COLORIMETRY; CONTROLLED STUDY; ESTERIFICATION; MASS FRAGMENTOGRAPHY; MATURATION; OXIDATION; SENSORY EVALUATION; STEEPED GREENGAGE WINE; ULTRASOUND; WINE; ANALYSIS; CHINA; FOOD HANDLING; FRUIT; HUMAN; PROCEDURES; SENSATION; TASTE;

ALCOHOLS; CHINA; CITRIC ACID; ESTERS; FOOD HANDLING; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; SENSATION; TASTE; ULTRASONICS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84900873899     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.071     Document Type: Article

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