Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

This study presents the results of conventional aqueous (CE) and non-conventional ultrasound-assisted (UAE) extractions of polyphenolic compounds from lees extracts of red wine varieties (Merlot and Vranac). The effect of ultrasound extraction time (t, s), and amplitude (A,%) from a 400 W ultrasound...

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Bibliographic Details
Main Authors: Filip Dujmić, Karin Kovačević Ganić, Duska Ćurić, Sven Karlović, Tomislav Bosiljkov, Damir Ježek, Rajko Vidrih, Janez Hribar, Emil Zlatić, Tihomir Prusina, Sucheta Khubber, Francisco J. Barba, Mladen Brnčić
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
non-conventional ultrasound
wine lees
extraction parameters
HPLC
antioxidants
Online Access:https://www.mdpi.com/2304-8158/9/4/472

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https://www.mdpi.com/2304-8158/9/4/472

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