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CyTA - Journal of Food Volume 18, 2020 - Issue 1
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Research Article

Microwave irradiation: impacts on physicochemical properties of red wine

Irradiación con microondas: impactos en las propiedades fisicoquímicas del vino tinto

Jiang-Feng Yuana College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China;b Department of Pharmacology, Jinling Hospital, Nanjing, ChinaCorrespondence[email protected]
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Ting-Ting Wanga College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China;c Henan GUODEBIAO Testing Technology Co., Ltd., Zhengzhou, ChinaView further author information
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Zhuo-Yao Chena College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaView further author information
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Da-Hong Wanga College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, China;b Department of Pharmacology, Jinling Hospital, Nanjing, ChinaView further author information
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Ming-Gui Gonga College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaView further author information
&
Pei-Yan Lia College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, ChinaView further author information
Pages 281-290 | Received 16 Nov 2019, Accepted 29 Feb 2020, Published online: 29 Apr 2020

Citations (11)

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Read on this site (1)

Soraya Solar, Remedios Castro & Enrique Durán Guerrero. (2023) New Accelerating Techniques Applied to the Ageing of Oenological Products. Food Reviews International 39:3, pages 1526-1546.
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Articles from other publishers (10)

Yu-Ting Lai, Jiang-Feng Yuan, Zhuo-Yao Chen, Da-Hong Wang, Jian-Rui Sun & Jin-Liang Ma. (2023) Microwave irradiation: Reduction of higher alcohols in wine and the effect mechanism by employing model wine. LWT 181, pages 114765.
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Yogesh Kumar, Matteo Marangon & Christine Mayr Marangon. (2023) The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement. Beverages 9:2, pages 30.
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Yuanyuan Miao, Huan Wang, Xiaoyu Xu, Piping Ye, Huimin Wu, Ruirui Zhao, Xuewei Shi & Fei Cai. (2022) Chemical and Sensory Characteristics of Different Red Grapes Grown in Xinjiang, China: Insights into Wines Composition. Fermentation 8:12, pages 689.
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Roselini Trapp Krüger, Aline Alberti & Alessandro Nogueira. (2022) Current Technologies to Accelerate the Aging Process of Alcoholic Beverages: A Review. Beverages 8:4, pages 65.
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Jiang-Feng Yuan, Zhuo-Yao Chen, Yu-Ting Lai, Zhi-Jun Qiu, Da-Hong Wang, Jun-Feng Zhao, Jian-Rui Sun & Xin Li. (2022) Microwave Irradiation: the Influence on the Production of Xanthylium Cation Pigments in Model Wine. Food and Bioprocess Technology 15:10, pages 2210-2225.
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Jiang-Feng Yuan, Yu-Ting Lai, Zhuo-Yao Chen, Hui-Xia Song, Jing Zhang, Da-Hong Wang, Ming-Gui Gong & Jian-Rui Sun. (2022) Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage. Foods 11:12, pages 1778.
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Martín Fanzone, Ignacio Coronado, Santiago Sari, Anibal Catania, Mariona Gil i Cortiella, Mariela Assof, Viviana Jofré, Cristina Ubeda & Alvaro Peña-Neira. (2022) Microwave-assisted maceration and stems addition in Bonarda grapes: Effects on wine chemical composition over two vintages. Food Research International 156, pages 111169.
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Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto & María Soledad Pérez-Coello. (2022) Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines. Molecules 27:9, pages 3018.
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Jiang-Feng Yuan, Zeng-Chao Hou, Da-Hong Wang, Zhi-Jun Qiu, Ming-Gui Gong & Jian-Rui Sun. (2021) Microwave irradiation: Effect on activities and properties of polyphenol oxidase in grape maceration stage. Food Bioscience 44, pages 101378.
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Jiang‐Feng Yuan, Zhuo‐Yao Chen, Da‐Hong Wang, Ming‐Gui Gong & Zhi‐Jun Qiu. (2021) Microwave‐induced free radicals production in red wine and model wine by electron paramagnetic resonance spin trapping. Journal of Food Processing and Preservation 45:5.
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