Enhanced Extraction of Polyphenols, Physicochemical Properties, and Microbial Control in <i>Vitis vinifera</i> L. Juice Using Ultrasound-Assisted Maceration

Enhanced Extraction of Polyphenols, Physicochemical Properties, and Microbial Control in <i>Vitis vinifera</i> L. Juice Using Ultrasound-Assisted Maceration

Polyphenols are essential bioactive compounds that contribute to the nutritional and sensory properties of grape juice and wine. This study investigates the impact of ultrasound-assisted maceration (UAM) compared to traditional maceration (TM) techniques, under both warm and cold conditions, on the...

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Bibliographic Details
Main Authors: Magdalena Błaszak, Sabina Lachowicz-Wiśniewska, Ireneusz Kapusta, Małgorzata Szewczuk, Ireneusz Ochmian
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Molecules
Subjects:
polyphenols
color
grape juice
maceration
ultrasounds
decontamination
Online Access:https://www.mdpi.com/1420-3049/30/3/587

Internet

https://www.mdpi.com/1420-3049/30/3/587

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