Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing
المؤلفون المشاركون
Giovagnoli-Vicuña, Claudia
Briones-Labarca, Vilbett
Salazar, Fernando N.
Perez-Wom, Mario
Habib, George
Cañas-Sarazua, Raúl
Tabilo-Munizaga, Gipsy
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-12، 12ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-01-11
دولة النشر
مصر
عدد الصفحات
12
الملخص EN
High hydrostatic pressure (HHP) has shown to have an effect of enhancing some properties without detrimental effects on important quality characteristics, such as colour, pH, and turbidity.
This suggests that this technique can be used as an alternative to the existing methods used in wine industry processing.
The aim of this study was to investigate the effects of HHP on aroma compounds and also sensory and quality properties of young white wine.
HHP treatment did not influence physicochemical parameters, total phenols, and flavonoid contents of white wine; however, the results from analysis of wine indicate that there was a great variation in the concentration of free and total sulphur dioxide (SO2) values and antioxidant capacity of white wine after HHP application.
The sensory attributes, such as taste, odour, and overall quality, were not affected by HHP processing at 300 MPa.
The chromatic characteristics changed slightly after applying HHP, but these changes could not be visually perceived because they were less than 5%.
The use of this technique has the potential to decrease the amount of SO2 added to raw grapes thus maintaining the same properties found in untreated wine.
This study provided valuable insights into the biochemical and sensory composition of commercial white wine and how this might change during HHP processing.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Briones-Labarca, Vilbett& Perez-Wom, Mario& Habib, George& Giovagnoli-Vicuña, Claudia& Cañas-Sarazua, Raúl& Tabilo-Munizaga, Gipsy…[et al.]. 2017. Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1176127
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Briones-Labarca, Vilbett…[et al.]. Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing. Journal of Food Quality No. 2017 (2017), pp.1-12.
https://search.emarefa.net/detail/BIM-1176127
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Briones-Labarca, Vilbett& Perez-Wom, Mario& Habib, George& Giovagnoli-Vicuña, Claudia& Cañas-Sarazua, Raúl& Tabilo-Munizaga, Gipsy…[et al.]. Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-12.
https://search.emarefa.net/detail/BIM-1176127
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1176127
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر