Inactivation of microorganisms by UV-treatment of must and wine

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...

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Bibliographic Details
Main Authors:	Durner Dominik, Diesler Kathrin, Golombek Patricia, Kromm Lisa, Stahl Mario, Briviba Karlis, Scharfenberger-Schmeer Maren, Fischer Ulrich
Format:	Article
Language:	English
Published:	EDP Sciences 2017-01-01
Series:	BIO Web of Conferences
Online Access:	https://doi.org/10.1051/bioconf/20170902001

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