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Article: Research from University of Guelph in the area of food science published.(Report)
- Article from:
- Food Weekly News
- Article date:
- November 12, 2009
CopyrightCOPYRIGHT 2009 NewsRX. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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According to a study from Guelph, Canada, "This study investigated the effects of temperature (22, 35, and 45 degrees C), storage time (48, 30, and 15 d), and packaging type on the quality of white wine in bag-in-box (BIB) during the secondary shelf life. Several enological parameters (color and contents of free and total SO2, total aldehyde, and total phenol) were monitored and correlated with oxygen transmission rate (OTR) and Fourier transform infrared (FTIR) spectral data."
"Time and temperature had significant effects on color development and SO2 depletion during storage. The increased absorbance at 420 nm was correlated with decreases of free SO2 and total ...
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Article: New findings from University of Guelph describe advances ...
Food Weekly News;
March 19, 2009 ;
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... ... contact C. Varga, University of Guelph, Ontario Vet. College, Dept ... Medical, 50 Stone Rd. E, Guelph, ON N1G 2W1, Canada. The ... Regression, Machine Learning, Food Science, University of Guelph. This article was prepared ...
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