Effect of UHPH and Sulphur Dioxide Content on Verdejo Vinification: Sensory, Chemical, and Microbiological Approach After Accelerated Aging Test

Ultra-High-Pressure Homogenization (UHPH) is increasingly accepted by alimentation industries as a methodology to prevent microbial contamination with minimal impact on food organoleptic characteristics. Since 2022 the International Organization of Vine and Wine allows the use of high pressure (over...

Descripció completa

Dades bibliogràfiques

Autors principals:	Miquel Puxeu, Carlos Sánchez-Mateos, Inés Horcajo-Abal, Mercè Sunyer-Figueres, Victoria Castillo, Daniel Fernández-Vázquez, Alejandro Suárez, Natalia Santamaría, Enric Nart, Sergi de Lamo, Antonio Morata, Immaculada Andorrà
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2025-11-01
Col·lecció:	Microorganisms
Matèries:	Ultra-High-Pressure Homogenization (UHPH) sterilization white must wine sulphur dioxide microbiological analysis
Accés en línia:	https://www.mdpi.com/2076-2607/13/11/2623
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!