Q1 Research Application · Frontier Focus

Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage.

This Foods paper (2022) is indexed as a Xianghu equipment application case for XH-MC-1; key results include Change rate 73.97%.

View DOI Back to Library Chinese Solution
Paper ID 628
Application Focus Research application
Key Result Change rate 73.97%
Core Condition Temperature 40 ℃ / 50 ℃ / 25 ℃
Paper ID
628
Journal
Foods
Impact Factor
5.561
CAS Zone
Zone 1
Year
2022
DOI
10.3390/foods11121778
Equipment Model
XH-MC-1
Affiliations
College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China
Research Directions
Research application

Fact Snapshot

  • Paper: Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage.
  • Equipment: XH-MC-1
  • Source: Foods, 2022
  • Research direction: Research application
  • Core conditions: Temperature 40 ℃ / 50 ℃ / 25 ℃, Microwave power 300 W / 100 W, Power 100 W, and Time 3 min / 6 min
  • Key results: Change rate 73.97%

Research Abstract

Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage. was published in Foods (2022) 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 Temperature 40 ℃ / 50 ℃ / 25 ℃, Microwave power 300 W / 100 W, Power 100 W, and Time 3 min / 6 min. Key reported results include Change rate 73.97%.

Research Background and Problem

The application context is Research application. The equipment metadata identifies XH-MC-1, while the publication metadata records Foods (2022). The affiliation record includes College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China. The recorded DOI is 10.3390/foods11121778.

Equipment Use and Experimental Conditions

ItemParameter
Temperature40 ℃ / 50 ℃ / 25 ℃
Microwave power300 W / 100 W
Power100 W
Time3 min / 6 min

Key Result

Change rate 73.97%
MetricResult
Change rate73.97%

Evidence Details

Equipment-detail evidence

Equipment-detail evidence: source mentions XH-MC-1, CMCC-MI, UV-Vis.

Additional source evidence

Additional source evidence: source values include 40 °C, 50 °C, 100 W, 40 ± 1 °C, 3 min, 6 min.

Source evidence

The change rate of b* in M0 was 73.97%, and the change rate of b* at 100 W was 13.66%, indicating that the yellowness of red wine after 100 W tended to be more stable, and the red wine tended to aged.

Equipment evidence

The microwave reactor was an XH-MC-1 microwave synthesis (2450 MHz, Xiang Hu Science and Technology Development Co., Ltd., Beijing, China) ... and the following experiments used a closed magnetic stirrer and controlled temperature cooling microwave irradiation system (CMCC-MI system).

Microwave-method evidence

Microwave-method evidence: source values include 300 W, 40 °C, 3 min.

Condition evidence

Temperature: 40 ℃ / 50 ℃ / 25 ℃

Composition evidence

Composition evidence: source values include 250 mL, 25 °C.

Mechanism / Method Highlights

  • Method context: Temperature 40 ℃ / 50 ℃ / 25 ℃, Microwave power 300 W / 100 W, Power 100 W, and Time 3 min / 6 min.
  • Equipment-detail evidence: source mentions XH-MC-1, CMCC-MI, UV-Vis
  • Additional source evidence: source values include 40 °C, 50 °C, 100 W, 40 ± 1 °C, 3 min, 6 min
  • Source evidence: The change rate of b* in M0 was 73.97%, and the change rate of b* at 100 W was 13.66%, indicating that the yellowness of red wine after 100 W tended to be more stable, and the red wine tended to aged
  • Reported outcome: Change rate 73.97%.

Application Value

  • Provides a peer-reviewed SoarNova / Xianghu Q1 application case for XH-MC-1.
  • Supports English discovery around Research application.
  • Preserves quantitative result evidence: Change rate 73.97%.
  • Maintains source-level evidence details: Equipment-detail evidence: source mentions XH-MC-1, CMCC-MI, UV-Vis, Additional source evidence: source values include 40 °C, 50 °C, 100 W, 40 ± 1 °C, 3 min, 6 min, Source evidence: The change rate of b* in M0 was 73.97%, and the change rate of b* at 100 W was 13.66%, indicating that the yellowness of red wine after 100 W tended to be more stable, and the red wine tended to aged, and Equipment evidence: The microwave reactor was an XH-MC-1 microwave synthesis (2450 MHz, Xiang Hu Science and Technology Development Co., Ltd., Beijing, China) ... and the following experiments used a closed magnetic stirrer and controlled temperature cooling microwave irradiation system (CMCC-MI system).

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 (2022), DOI 10.3390/foods11121778.
Citation
Microwave Irradiation: Effects on the Change of Colour Characteristics and Main Phenolic Compounds of Cabernet Gernischt Dry Red Wine during Storage.
Foods, 2022
DOI: 10.3390/foods11121778