A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

Food Chemistry

Volumn 194, Issue , 2016, Pages 545-554

  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; Oak chips; Physicochemical properties; Red wine; Sensory properties

Indexed keywords

HYDRAULICS; HYDROSTATIC PRESSURE; MULTIVARIANT ANALYSIS; WINE;

HIGH HYDROSTATIC PRESSURE PROCESSING; OAK CHIPS; PHYSICOCHEMICAL PROPERTY; RED WINE; SENSORY PROPERTIES;

ANTHOCYANINS;

ANTHOCYANIN; CAFFEIC ACID; CATECHIN; QUERCETIN; OXYGEN; PHENOL DERIVATIVE;

ABTS RADICAL SCAVENGING ASSAY; ANTIOXIDANT ACTIVITY; ARTICLE; ATMOSPHERIC PRESSURE; FEMALE; FOOD COLOR; FOOD PROCESSING; HUMAN; HYDROSTATIC PRESSURE; MALE; OAK; PHYSICAL CHEMISTRY; POLYMERIZATION; PRECIPITATION; RED WINE; SENSORY EVALUATION; ANALYSIS; CATALYSIS; CHEMISTRY; WINE; WOOD;

CATALPA LONGISSIMA;

CATALYSIS; HYDROSTATIC PRESSURE; OXYGEN; PHENOLS; PHYSICOCHEMICAL PROCESSES; WINE; WOOD;

EID: 84939833095     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.07.041     Document Type: Article

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