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.
Journal:
Food and Bioprocess Technology

ISSN: 1935-5149 1935-5130

Year of publication: 2022

Volume: 15

Issue: 3

Pages: 620-634

Type: Article

DOI: 10.1007/S11947-022-02766-8 GOOGLE SCHOLAR lock_openOpen access editor