High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices

High Power Ultrasound Treatments of Red Young Wines: Effect on Anthocyanins and Phenolic Stability Indices

Polyphenols, especially anthocyanins, play an important role on red wine sensory qualities and their evolution during storage. High Power Ultrasound (HPU) has been recognized as one of the most promising technologies which can be applied in winemaking processes for several purposes, and it is recent...

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Bibliographic Details
Main Authors: Emilio Celotti, Stefano Stante, Paola Ferraretto, Tomás Román, Giorgio Nicolini, Andrea Natolino
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
red wine
ultrasound irradiation
anthocyanins
phenolic stability
evolution
Online Access:https://www.mdpi.com/2304-8158/9/10/1344

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