Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7591753 | Food Chemistry | 2015 | 9 Pages |
Abstract
Phenolic profiles of the wines showed differences between the harvesting and maceration techniques. Mechanical harvesting contributed to decreases in phenolics through reaction with oxidative radicals. Cryogenic maceration increased phenolics and antioxidant activity. Cryogenic maceration also increased the levels of several varietal aromas, for Sauvignon blanc wines made from both hand-picked and from machine-harvested fruit. Furthermore, cryogenic treatment of hand-picked fruit increased varietal thiols to levels similar to machine-harvested control wines.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Kenneth J. Olejar, Bruno Fedrizzi, Paul A. Kilmartin,