Effect of microwave treatment for wine microbial stabilisation: Potential use of a Weibullian mathematical model
The aim of this research was to investigate the efficiency of microwaves (MW) for wine microbiological stabilization and thereby assess the potential application of a Weibullian mathematical model in wine industry. The study focused on (i) the influence of treatment time (come-up time and temperatu...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2023-04-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/7180 |