Inactivation of microorganisms by UV-treatment of must and wine
The objective was to investigate the applicability of UV-C technology to inactivate yeasts and bacteria in must and wine. Experiments were carried out in vintage 2016 with Riesling musts of different quality containing their natural microflora. Yeasts were tested more resistant to UV-C energy than b...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2017-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://doi.org/10.1051/bioconf/20170902001 |