Pulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine
Carlota Delso, Alejandro Berzosa, Jorge Sanz, Ignacio Ãlvarez, Javier Raso
Topics & Concepts
WinemakingWineWineryFood scienceChemistryWhite WineAroma of wineFermentationEthanol fermentationYeastAromaFermentation in winemakingMalolactic fermentationBiologyBacteriaBiochemistryLactic acidGeneticsMicrobial Inactivation MethodsFermentation and Sensory AnalysisPostharvest Quality and Shelf Life Management