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...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	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
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	MDPI AG 2025-11-01
Σειρά:	Microorganisms
Θέματα:	Ultra-High-Pressure Homogenization (UHPH) sterilization white must wine sulphur dioxide microbiological analysis
Διαθέσιμο Online:	https://www.mdpi.com/2076-2607/13/11/2623
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!