High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage

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

Food Chemistry（2015）

引用 46|浏览9

暂无评分

摘要

•High hydrostatic pressure (HHP) treatments influence long-term white and red wine volatile composition.•Pressurised wines had a higher content of furans, aldehydes, ketones, and acetals.•HHP treatments promote the Maillard reaction, and alcohol and fatty acid oxidation.•HHP enhances characteristics associated with aged and/or thermally treated wines.

查看译文

关键词

Sulphur dioxide-free wines,High hydrostatic pressure,GC×GC–ToFMS,Maillard reaction,Fatty acids oxidation,Principal components analysis

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要