Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels
Sign Up to like & getrecommendations! 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… read more here.
Keywords: continuous pulsed; field treatments; electric field; pulsed electric ... See more keywords
Benchmarking Spectroscopic Techniques Combined with Machine Learning to Study Oak Barrels for Wine Ageing
Sign Up to like & getrecommendations! 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,… read more here.
Keywords: spectroscopy; barrel; wine ageing; barrels wine ... See more keywords