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...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2020-12-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2304-8158/9/12/1903 |
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