Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were appl...

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Veröffentlicht in:Foods
Hauptverfasser: Vaquero, Cristian, Loira, Iris, Raso, Javier, Álvarez, Ignacio, Delso, Carlota, Morata, Antonio
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2021
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8304018/
https://ncbi.nlm.nih.gov/pubmed/34202007
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071472
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