Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage.

As shown in Figure 1 B, L * values of red wine treated with microwave irradiation from 30 °C to 50 °C were higher than those of M 0 at 1 d, L * values of all red wine samples showed a decreasing trend with the extension of storage time from 1 d to 70 d, and L * values of red wine with microwave treatment at 40 °C and 50 °C were higher than those of M 0 .

also in 47,180 other papers

Meanwhile, a * of red wine treated with microwaves at 100 W, 200 W, and 300 W obviously decreased during the initial treatment process, that is to say, microwave treatment reduced anthocyanin content, resulting in a rapid decrease of a * in a short time; a * then showed an increasing trend at 10 d, this phenomenon showing that the a * of red wine treated by microwave irradiation had a “regenerative” effect. a * decreased gradually from 10 d to 70 d, but was obviously higher than that of M 0 at 70 d, indicating that microwave-treated red wine had more appreciable redness at the later stage, and red wine treated with 100 W had the highest redness.

also in 63,971 other papers