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Phenolic and Aroma Changes of Red and White Wines during Aging Induced by High Hydrostatic Pressure
The aim of this study was to investigate use of high hydrostatic pressure (HHP) along with different antioxidants (glutathione and SO2) as an alternative method for wine preservation and production of low-SO2 wines. In the first phase of the study, low-SO2, young red and white wines were pressurized at three pressure levels (200, 400 and 600 MPa) for 5, 15 and 25 min at room temperature, and analyzed immediately after treatments. Additionally, for the wine aging experiment, red and white winesdoi:10.3390/foods9081034 pmid:32752199 fatcat:6faynr5bzjeq5liwizbqwwtntq