Impact of UV-C treatment and thermal pasteurization of grape must on sensory characteristics and volatiles of must and resulting wines
Patricia Golombek, Michael Wacker, Nina Buck, Dominik Durner
Topics & Concepts
PasteurizationWineChemistryFood scienceFlavorGrape wineThermal treatmentAromaTerpeneOrganic chemistryMaterials scienceComposite materialFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities