Cabernet Sauvignon Red Must Processing by UHPH to Produce Wine Without SO2: the Colloidal Structure, Microbial and Oxidation Control, Colour Protection and Sensory Quality of the Wine

  1. Vaquero, C.
  2. Escott, C.
  3. Loira, I.
  4. Guamis, B.
  5. del Fresno, J.M.
  6. Quevedo, J.M.
  7. Gervilla, R.
  8. de Lamo, S.
  9. Ferrer-Gallego, R.
  10. González, C.
  11. Bañuelos, M.A.
  12. Suárez-Lepe, J.A.
  13. Morata, A.
Zeitschrift:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Datum der Publikation: 2022

Ausgabe: 15

Nummer: 3

Seiten: 620-634

Art: Artikel

DOI: 10.1007/S11947-022-02766-8 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus