Q1 Research Application · Frontier Focus

Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation

This Foods paper (2025) is indexed as a Xianghu equipment application case for XH-MC-1.

View DOI Back to Library Chinese Solution
Paper ID 602
Application Focus Research application
Key Result See key results below
Core Condition Microwave power 500 W
Paper ID
602
Journal
Foods
Impact Factor
5.561
CAS Zone
Zone 1
Year
2025
DOI
10.3390/foods14030507
Equipment Model
XH-MC-1
Affiliations
Henan University of Science and Technology; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China; College of Basic Medical Science, Ningxia Medical University, Yinchuan 750004, China
Research Directions
Research application

Fact Snapshot

  • Paper: Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation
  • Equipment: XH-MC-1
  • Source: Foods, 2025
  • Research direction: Research application
  • Core conditions: Microwave power 500 W

Research Abstract

Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation was published in Foods (2025) and is indexed as a Xianghu Q1 application case for XH-MC-1. The source record connects it with Research application. Core operating conditions include Microwave power 500 W.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-MC-1, while the publication metadata records Foods (2025). The affiliation record includes Henan University of Science and Technology and College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China. The recorded DOI is 10.3390/foods14030507.

Equipment Use and Experimental Conditions

ItemParameter
Microwave power500 W

Evidence Details

Source evidence

different microwave time at 500 W and 40 °C were applied

Equipment evidence

The CMCC-MI system included a microwave reactor (XH-MC-1 microwave synthesis, Xiang Hu Science and Technology Development Co., Ltd., Beijing, China)

Mechanism / Method Highlights

  • Method context: Microwave power 500 W.
  • Source evidence: different microwave time at 500 W and 40 °C were applied
  • Equipment evidence: The CMCC-MI system included a microwave reactor (XH-MC-1 microwave synthesis, Xiang Hu Science and Technology Development Co., Ltd., Beijing, China)

Application Value

  • Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-MC-1.
  • Supports English discovery around Research application.
  • Maintains source-level evidence details: Source evidence: different microwave time at 500 W and 40 °C were applied and Equipment evidence: The CMCC-MI system included a microwave reactor (XH-MC-1 microwave synthesis, Xiang Hu Science and Technology Development Co., Ltd., Beijing, China).

Related Equipment

XH-MC-1 Laboratory Microwave Synthesis Reactor
XH-MC-1 Laboratory Microwave Synthesis Reactor

FAQ

Which Xianghu instrument is covered by this page?
The structured source records XH-MC-1 for this paper.
What research direction does this page support?
The source tags this paper under Research application.
Which publication does this case come from?
It comes from Foods (2025), DOI 10.3390/foods14030507.
Citation
Effects of Prolonged Pomace Contact on Color and Mouthfeel Characteristics in Merlot Wine During the Ageing Process Under Microwave Irradiation
Foods, 2025
DOI: 10.3390/foods14030507