Fresh claret was processed by ultra-high pressure treatment and the treatment results suggested that there were no change in wine refractive index and some changes in wine boiling point,wine relative density,wine redox potential,wine electrical conductivity,and wine total acids content.Such treatment could accelerate wine aging.Wine of the best taste and flavor could be produced by 2 h ultra-high pressure treatment under 300 MPa at 20 ℃.However,pressure higher above 500 MPa would break up claret styles.(Tra...
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