Maza, Marcos Andres published the artcileInfluence of pulsed electric fields on aroma and polyphenolic compounds of Garnacha wine, Application In Synthesis of 505-10-2, the main research area is garnacha wine aroma polyphenolic compound pulsed elec field.
The potential of pulsed elec. fields (PEF) for improving polyphenol extraction, decreasing maceration and increasing aroma compounds in the course of the winemaking process were investigated. Twelve tons of Garnacha grapes were processed at a flow rate of 2500 kg h-1, and wines obtained from untreated and PEF-treated (4.0 kV cm-1) grapes after 3 and 6 days of maceration were compared. The highest values of total anthocyanin, total polyphenolic, tannin content, and color intensity were obtained with PEF-treated grapes as well as when the maceration period was extended. The higher tannin concentration observed in PEF-treated wines was a consequence of a higher degree of extraction of tannins located in the grape skins rather than in the seeds. Finally, PEF contributed to the extraction of some individual precursors pos. for aroma.These results, obtained at conditions very close to requirements at industrial scale, may encourage the adoption of PEF technol. by wineries.
Food and Bioproducts Processing published new progress about Anthocyanins Role: FFD (Food or Feed Use), BIOL (Biological Study), USES (Uses). 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts