Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Non-Thermal High Pressure Processing, Pulsed Electric Fields and Ultrasound Preservation of Five Different Table Wines

Wine preservation by alternative non-thermal and physical methods including high pressure processing (HPP), pulsed electric fields (PEF) and power ultrasound (US) technologies was investigated. The effect of these technologies on some quality parameters of five table wines was determined directly af...

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Bibliographic Details
Main Authors: Sanelle van Wyk, Lewis Hong, Filipa V. M. Silva
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Beverages
Subjects:
pasteurization
HPP
PEF
US
storage
quality
Online Access:https://www.mdpi.com/2306-5710/7/4/69

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