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Effect of sodium sulfite,tartaric acid,tannin, and glucose on rheological properties,release of aroma compounds,and color characteristics of red wine |
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| Authors: | Wang Hao Ni Zhi-Jing Ma Wen-Ping Song Chang-Bing Zhang Jian-Guo Thakur Kiran Wei Zhao-Jun |
| Affiliation: | 1.School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, People’s Republic of China ;2.Anhui Habopharmqnceutical Co., Ltd, Taihe, 236600, People’s Republic of China ;3.Biological Science and Engineering College, North Minzu University, Yinchuan, 750021, People’s Republic of China ;4.Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Seasoning Food Co., Ltd, Jieshou, 236500, People’s Republic of China ; |
| Abstract: | Food Science and Biotechnology - In this study, we evaluated the effect of addition of non-volatile compounds (sodium sulfite, tartaric acid, tannin, and glucose) on the rheological properties,... |
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