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Effect of pretreatments on the quality of grape wine
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This research paper concentrated on studies on the effect of pretreatments on the quality of grape wine. The changes due to pretreatments on the functional properties are such as total phenols, tannins and catechins. Hence, various thermal treatments such as microwave with a combination of 300 W for 2, 4 and 6 min and conventional thermal pasteurization at 50, 60, 70°C with the time interval of 30 and 60s were applied to the grape must to study the extraction efficiency of polyphenols. | Effect of pretreatments on the quality of grape wine