Effect of High-Power Ultrasound Treatment on Bioactive Compound Content and Chromatic Characteristics of Red Wines
The objective of this work was to investigate, at a laboratory scale, the effect of ultrasound treatment (frequency 20 kHz) on the extraction of total phenolic compounds and monomeric anthocyanins from crushed Merlot grapes in order to reduce maceration time. Antioxidant capacity expressed as ferri...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2024-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/14845 |