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1
Published in 2019 at "Food Bioscience"
DOI: 10.1016/j.fbio.2018.10.012
Abstract: Abstract The effects of pulsed electric field (PEF) technology on the microbiota of wines aging in oak barrels without additional chemical preservatives were studied. Two differently aged wines without sensory deviations, naturally having Brettanomyces/Dekkera, were…
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Keywords:
continuous pulsed;
field treatments;
electric field;
pulsed electric ... See more keywords
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2
Published in 2022 at "Biosensors"
DOI: 10.3390/bios12040227
Abstract: Due to its physical, chemical, and structural properties, oakwood is widely used in the production of barrels for wine ageing. When in contact with the wine, oak continuously releases aromatic compounds such as lignin, tannin,…
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Keywords:
spectroscopy;
barrel;
wine ageing;
barrels wine ... See more keywords