Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were appl...

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Detalles Bibliográficos
Autores principales: Vaquero, Cristian, Loira, Iris, Raso, Javier, Álvarez, Ignacio, Delso, Carlota, Morata, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304018/
https://www.ncbi.nlm.nih.gov/pubmed/34202007
http://dx.doi.org/10.3390/foods10071472

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304018/
https://www.ncbi.nlm.nih.gov/pubmed/34202007
http://dx.doi.org/10.3390/foods10071472

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