Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile

Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine a...

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Detalles Bibliográficos
Autores principales: Pérez-López, Antonio J., Rodríguez-López, María I., Burló, Francisco, Carbonell-Barrachina, Ángel A., Gabaldón, José A., Gómez-López, Vicente M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766888/
https://www.ncbi.nlm.nih.gov/pubmed/33352670
http://dx.doi.org/10.3390/foods9121903

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7766888/
https://www.ncbi.nlm.nih.gov/pubmed/33352670
http://dx.doi.org/10.3390/foods9121903

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