The technology of high-power ultrasound and its effect on the color and aroma of rosé wines.

Lara Labrador FernándezPaula Pérez-PorrasMaría Consuelo Díaz-Maroto Encarna Gómez-PlazaMaría Soledad Pérez-CoelloAna Belén Bautista-Ortín

Published in: Journal of the science of food and agriculture (2023)

The color and sensory profile of the resulting wines indicate that the US may be an interesting tool for obtaining quality rosé wines, replacing the maceration stage and reducing potential oxidation problems. This article is protected by copyright. All rights reserved.

Keyphrases

cell death
dna damage
reactive oxygen species
mental health
magnetic resonance imaging
hydrogen peroxide
computed tomography
risk assessment
ultrasound guided
human health
nitric oxide
climate change
visible light