Low-Temperature Preservation

Combined ultrasound and low temperature pretreatment improve the content of anthocyanins, phenols and volatile substance of Merlot red wine

“…Low temperature pretreatment is now used in various fields of food processing. Low temperature pretreatment is defined as lowering the temperature of foodstuffs reduces microbiological and biochemical spoilage by decreasing microbial growth rates and enzymatic activity [12] . Fruits, vegetables and other foods are processed at temperatures above freezing but below room temperature, around 0 − 5℃.…”