Effects of Low Frequency Ultrasonic Treatment on the Maturation of Steeped Greengage Wine
To accelerate wine maturation, low frequency ultrasonic waves of 28 kHz and 45 kHz were used to treat the steeped greengage wine. The contents of total acid, total ester, fusel oils and the wine chromaticity were determined before and after the ultrasonic treatment. The volatile compounds were analy...
| Main Authors: | , , , |
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| Format: | Journal Article |
| Published: |
Elsevier
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.11937/7776 |