Microbial Decontamination of Red Wine by Pulsed Electric Fields (PEF) after Alcoholic and Malolactic Fermentation: Effect on Saccharomyces cerevisiae, Oenococcus oeni, and Oenological Parameters during Storage

New techniques are required to replace the use of sulfur dioxide (SO(2)) or of sterilizing filtration in wineries, due to those methods’ drawbacks. Pulsed electric fields (PEF) is a technology capable of inactivating microorganisms at low temperatures in a continuous flow with no detrimental effect...

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Detalles Bibliográficos
Autores principales: Delso, Carlota, Berzosa, Alejandro, Sanz, Jorge, Álvarez, Ignacio, Raso, Javier
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858141/
https://www.ncbi.nlm.nih.gov/pubmed/36673367
http://dx.doi.org/10.3390/foods12020278

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858141/
https://www.ncbi.nlm.nih.gov/pubmed/36673367
http://dx.doi.org/10.3390/foods12020278

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