The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines
Mylene Ross Arcena, Sze Ying Leong, S. Then, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Biniam Kebede, Patrick Silcock, Indrawati Oey
Topics & Concepts
WinemakingAromaFlavourWineFood scienceChemistryMalolactic fermentationHydroxybenzoic acidCatechinAroma of wineSensory analysisOenologyVineyardHorticulturePolyphenolAntioxidantViticultureOrganic chemistryBacteriaLactic acidBiologyGeneticsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research