Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation
Wine color and mouthfeel are essential organoleptic characteristics considered by consumers. In this paper, the potential impacts on color and mouthfeel characteristics in wine, without pomace or prolonged pomace contact after different microwave treatment times, were investigated during storage. Th...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/3/507 |
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