Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines.
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| Title: | Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines. |
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| Authors: | López-Giral, N.1 (AUTHOR) nlopez@cnta.es, López, R.2 (AUTHOR), Santamaría, P.2 (AUTHOR), González-Arenzana, L.2 (AUTHOR), Garde-Cerdán, T.3 (AUTHOR) teresa.garde.cerdan@csic.es |
| Source: | European Food Research & Technology. Feb2023, Vol. 249 Issue 2, p273-282. 10p. |
| Database: | Hospitality & Tourism Complete |
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| ISSN: | 14382377 |
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| DOI: | 10.1007/s00217-022-04114-8 |
