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High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle

Mickael C Santos1, Cláudia Nunes1, M Angélica M Rocha1

  • 1QOPNA, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal.

Food Chemistry
|June 5, 2015
PubMed

Keywords:
Fatty acids oxidationGC×GC–ToFMSHigh hydrostatic pressureMaillard reactionPrincipal components analysisSulphur dioxide-free wines

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