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.
Revue:
Food and Bioprocess Technology

ISSN: 1935-5149,  1935-5130

Année de publication: 2022

Volumen: 15

Número: 3

Pages: 620-634

Type: Article

DOI: 10.1007/S11947-022-02766-8 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus