Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation.

Foods · 2025 · PMC11816411 · PMID 39942101

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a decreasing trendno p-value reported

Figure 2 g,h shows a decreasing trend in concentrations of TF 3-ols during the aging process, and similar results were observed in Merlot wine [ 31 ].

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a slight trendno p-value reported

The L* value in C, C-MW1, C-MW3, and C-MW9 showed a slight trend change of decreasing first and then increasing, which might be due to the polymerization reaction of phenolic compounds in the early stages of the aging process to form stable pigment compounds, causing a dark change in color intensity.

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