Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines

Effect of Microwave Maceration and SO<sub>2</sub> Free Vinification on Volatile Composition of Red Wines

This study evaluates the effect of microwave treatment in grape maceration at laboratory scale on the content of free and glycosidically bound varietal compounds of must and wines and on the overall aroma of wines produced with and without SO<sub>2</sub>. The volatile compounds were extr...

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Bibliographic Details
Main Authors: Raquel Muñoz García, Rodrigo Oliver Simancas, María Consuelo Díaz-Maroto, María Elena Alañón Pardo, María Soledad Pérez-Coello
Format: Article
Language:English
Published: MDPI AG 2021-05-01
Series:Foods
Subjects:
microwave maceration
red wine
volatile compounds
aroma
Online Access:https://www.mdpi.com/2304-8158/10/6/1164

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