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

ABSTRACT: 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. The results indicated that the trend changes in color and mouthfeel related parameters (including visible spectrum, brightness, red hue, yellow hue, color difference, saturation, hue angle, total polyphenol content, total monomer anthocyanins, total tannins, total flavan-3-ols, epigallocatechin, catechin, epicatechin, epicatechin gallate, and fluorescence spectrum) after microwave-treated and natural aged wines without pomace and prolong pomace contact were very similar. Moreover, changes in these

SUBMITTER: Yuan JF 

PROVIDER: S-EPMC11816411 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature