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Pulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine.
Delso, Carlota; Berzosa, Alejandro; Sanz, Jorge; Álvarez, Ignacio; Raso, Javier.
Affiliation
  • Delso C; Food Technology, Veterinary Faculty, Agri-food Institute of Aragón-IA2, (University of Zaragoza-CITA), C/ Miguel Servet 177, 50013 Zaragoza, Spain.
  • Berzosa A; Food Technology, Veterinary Faculty, Agri-food Institute of Aragón-IA2, (University of Zaragoza-CITA), C/ Miguel Servet 177, 50013 Zaragoza, Spain.
  • Sanz J; Food Technology, Veterinary Faculty, Agri-food Institute of Aragón-IA2, (University of Zaragoza-CITA), C/ Miguel Servet 177, 50013 Zaragoza, Spain.
  • Álvarez I; Food Technology, Veterinary Faculty, Agri-food Institute of Aragón-IA2, (University of Zaragoza-CITA), C/ Miguel Servet 177, 50013 Zaragoza, Spain.
  • Raso J; Food Technology, Veterinary Faculty, Agri-food Institute of Aragón-IA2, (University of Zaragoza-CITA), C/ Miguel Servet 177, 50013 Zaragoza, Spain. Electronic address: jraso@unizar.es.
Food Res Int ; 165: 112525, 2023 03.
Article in En | MEDLINE | ID: mdl-36869525
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sulfites / Wine Language: En Journal: Food Res Int Year: 2023 Document type: Article Affiliation country: Spain
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Sulfites / Wine Language: En Journal: Food Res Int Year: 2023 Document type: Article Affiliation country: Spain