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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.
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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  Data: 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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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Feb2023, Vol. 249 Issue 2, p273-282. 10p.
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        Value: 10.1007/s00217-022-04114-8
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        Text: English
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      – TitleFull: 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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              Text: Feb2023
              Type: published
              Y: 2023
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