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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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Détails bibliographiques
Publié dans:Foods
Auteurs principaux: Vaquero, Cristian, Loira, Iris, Raso, Javier, Álvarez, Ignacio, Delso, Carlota, Morata, Antonio
Format: Artigo
Langue:Inglês
Publié: MDPI 2021
Sujets:
Accès en ligne: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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