Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 33, Issue 1, Pages 40-53Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2013.06.005
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High-quality wines are traditionally produced by ageing them in barrels or bottles. However, these processes are very time-consuming. In recent years, some physical technologies, namely ultrasound and electric fields, have been assayed to accelerate reactions within the wine (ageing techniques) or to increase phenolic compounds extraction from grape to must (extraction techniques), the latter ones improving the further ageing process. On the other hand, their antimicrobial effect should be taken into account when applying during fermentation or immediately afterwards. This paper intends to review current achievements and the potential of ultrasound and electric fields in enhancing the wine ageing process.
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