A Preliminary Investigation into the Influence of Low-Intensity Natural Mid-Infrared and Far-Infrared/Near-Microwave Emissions on the Aroma and Flavor of a Young Dry Red Wine
Year: 2026
Type: article
Abstract: Brief treatment of a bottled young dry red wine with low-intensity natural emissions in the mid-infrared and far-infrared/near-microwave regions of the electromagnetic spectrum resulted in moderate changes in the concentrations of certain odorants in the wine headspace (vapor), as shown by headspace–solid-phase microextraction–gas chromatography/mass spectrometry (HS-SPME-GC/MS). The headspace levels of certain long-chain ethyl carboxylate esters and methyl salicylate were somewhat enhanced, whereas those of certain aromatic monohydric alcohols, a succinate ester, and oak lactone were somewhat depleted. A tentative explanation of these results is offered whereby waveform treatment results in general re-organization of non-covalent associations of both odorant (volatile) and non-volatile components in wine, leading to the preferential extra release of certain odorants into the headspace (vapor phase) and preferential increased trapping of certain other odorants in wine (liquid phase).
Source: ChemEngineering
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $1,930
OpenAlex ID: W7126036177
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