Pulsed Electric Field Processing of Red Wine: Effect on Wine Quality and Microbial Inactivation

Pulsed Electric Field Processing of Red Wine: Effect on Wine Quality and Microbial Inactivation

Pulsed electric field (PEF) treatment of red wine samples with energies changing from 2.4 to 13.2 kJ to inactivate <i>Saccharomyces cerevisiae</i>, <i>Hansenula anomala</i>, <i>Candida lipolytica</i>, <i>Lactobacillus delbrueckii</i> ssp. <i>bulg...

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Bibliographic Details
Main Author: Gulsun Akdemir Evrendilek
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Beverages
Subjects:
pulsed electric fields
red wine
microbial inactivation
wine quality
Online Access:https://www.mdpi.com/2306-5710/8/4/78

Internet

https://www.mdpi.com/2306-5710/8/4/78

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