Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field

Investigation of Xinomavro Red Wine Aging with Various Wood Chips Using Pulsed Electric Field

This study explored the potential of pulsed electric field (PEF) as an alternative wine-aging method in four Xinomavro red wines with the implementation of several wood chips (apricot, peach, apple, cherry, acacia, and oak trees). The evolution of total polyphenol content (TPC) and sensory propertie...

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Bibliographic Details
Main Authors: Artemis K. Toulaki, Vassilis Athanasiadis, Theodoros Chatzimitakos, Dimitrios Kalompatsios, Eleni Bozinou, Kosmas Roufas, George I. Mantanis, Vassilis G. Dourtoglou, Stavros I. Lalas
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Beverages
Subjects:
HS-SPME/GC-MS
pulsed electric field
wine aging
polyphenols
volatile compounds
sensory evaluation
Online Access:https://www.mdpi.com/2306-5710/10/1/13

Internet

https://www.mdpi.com/2306-5710/10/1/13

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