Power ultrasound treatment of Viognier grapes as a tool to increase the aromatic potential of wines

BACKGROUND High‐power ultrasound is a novel and non‐thermal technique normally used in red vinification to increase the extraction of phenolic compounds. However, few studies have been carried out on its effect on the extraction of aroma compounds and their precursors in white grapes. This study eva...

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Veröffentlicht in:	Journal of the science of food and agriculture 2023-05, Vol.103 (7), p.3613-3620
Hauptverfasser:	Labrador Fernández, Lara, Díaz‐Maroto, M. Consuelo, Pérez Porras, Paula, Bautista‐Ortín, Ana Belén, Alañón, M. Elena, Gómez‐Plaza, Encarna, Pérez‐Coello, M. Soledad
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols Alcohols - analysis aroma Aroma compounds Esters Fermentation Fruits Grapes Lactones Maceration Musts Odorants - analysis Phenolic compounds Phenols Sensory evaluation Terpenes Terpenes - analysis Ultrasonic imaging Ultrasonic processing Ultrasonics Ultrasound ultrasound maceration Vitaceae Vitis - chemistry Volatile compounds Volatile Organic Compounds - analysis white wine Wine - analysis Wineries Wines
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