Study of the influence of high hydrostatic pressure on wine chemical and sensorial characteristics

Doctoral thesis English OPEN
Santos, Mickael da Costa;
(2015)
  • Publisher: Universidade de Aveiro
  • Subject: Química | Vinho - Envelhecimento | Propriedades físico-químicas | Pressão hidrostática | Fenóis | Compostos orgânicos voláteis | High hydrostatic pressure | red and white wines | physicochemical and sensorial properties | preservation | model wine solutions | phenolic compounds | volatile compounds | Maillard reaction | wine aging

Doutoramento em Química During the last years, the use of high hydrostatic pressure (HHP) as a non-thermal technology for preservation or aging of wine has increased substantially in the academic community. However, HHP treated wine has been only analysed after the p... View more
Share - Bookmark