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

<i>Brettanomyces bruxellensis</i> 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 <i>B. bruxellensis</i> inoculated i...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Antonio J. Pérez-López, María I. Rodríguez-López, Francisco Burló, Ángel A. Carbonell-Barrachina, José A. Gabaldón, Vicente M. Gómez-López
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2020-12-01
coleção:	Foods
Assuntos:	pulsed light wine <i>Brettanomyces bruxellensis</i> color volatile compounds
Acesso em linha:	https://www.mdpi.com/2304-8158/9/12/1903
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!