Microwave-assisted extraction as a method of improving the quality of wines
Source abstract
Abstract
The aim of this paper is to study and compare the effect of microwave-assisted extraction (MW) on the content of bioactive compounds (total phenols, flavonoids, and monomeric anthocyanins), antioxidant capacity, chromatic parameters, and sensory properties of wines derived from three varieties of grapes (Muscat Ottonel, Pinot Noir, and Merlot). The applied MW treatment resulted in a more effective extraction of bioactive compounds from grapes that were also found in a large amount in the wine compared to the untreated (control) sample. The antioxidant capacity and colour intensity of the must and wine samples was much higher compared to the control sample. The influence of MW treatment depends on the variety of grapes treated. The results indicate that MW treatment is an appropriate method to produce white and red wine through increased extraction of bioactive compounds and implicitly colour enhancement.
Source: openalex_inverted_index · Quality: baseline
Research context
OpenAlex topics: Phytochemicals and Antioxidant Activities · Fermentation and Sensory Analysis · Horticultural and Viticultural Research
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Electrical Engineering, Faculty of Electrical Engineering and Information Technology, University of Oradea, Oradea, Romania
Department of Agriculture, Faculty of Environmental Protection, University of Oradea, Oradea, Romania
Funding
MEN - UEFISCDI
References (29)
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