The Effect of Carbonic Maceration during Winemaking on the Color, Aroma and Sensory Properties of '' Wine.

This is the first study on the effect of carbonic maceration on the quality (color, aroma profile and sensory properties) of Muscat Hamburg, contrasting two winemaking procedures used in Tianjin (classical white and red-winemaking techniques). The values of * (psychometric chroma), * (measure of redness) and * (measure of yellowness) were significantly higher ( < 0.01) in the carbonic macerated wine than in red wine.

The influence of postharvest UV-C treatment on anthocyanin biosynthesis in fresh-cut red cabbage.

Red cabbage (Brassica oleracea L. var. capitata f.