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Publicação
Non-thermal high pressure processing, pulsed electric fields and ultrasound preservation of five diffeernt table wines
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Orientador(es)
Resumo(s)
Wine preservation by alternative non-thermal and physical methods including high pressure
processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was
investigated. The effect of these technologies on some quality parameters of five table wines was
determined directly after processing and two months storage. For each wine, the pH, colour density,
total phenolic content and antioxidant activity quality parameters were determined and the
different treatments were compared. The pH of the untreated and treated wines generally remained
unchanged after processing and storage. The antioxidant activity of the wines decreased after processing
and storage. Generally, non-thermal processing did not affect the wine quality parameters
during the 2 months storage. Overall, this study demonstrated that HPP had the smallest effect on
the quality parameters assessed in five different wines
Descrição
Palavras-chave
pasteurization HPP PEF US storage quality antioxidant activity total phenolic content colour
Contexto Educativo
Citação
vanWyk, S.; Hong, L.; Silva, F.V.M. Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different TableWines. Beverages 2021, 7, 69
Editora
MDPI