کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10278766 | 464582 | 2005 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Membrane filtration effects on aromatic and phenolic quality of Cabernet Sauvignon wines
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
The effects to membrane filtration (using a pilot system with a 1.2 μm prefilter and a 0.65 μm final filter system) on the aromatic profile and phenolic quality of a Cabernet Sauvignon wine was studied. A statistically significant decrease (p < 0.05) was observed in the colour intensity and polyphenolic profile, with the exception of the HCl index which remained stable. In more than a hundred aromatic compounds measured, a significant difference (p < 0.05) was observed in only 12 of them. This difference caused by filtration was corroborated sensorially by a Triangle Test performed by an inexpert panel. The results obtained show that the probable cause of the observed differences is a membrane adsorptive phenomenon.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 68, Issue 3, June 2005, Pages 363-368
Journal: Journal of Food Engineering - Volume 68, Issue 3, June 2005, Pages 363-368
نویسندگان
J.P. Arriagada-Carrazana, C. Sáez-Navarrete, E. Bordeu,