Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process
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DOI: 10.3390/app14156612
Abstract: Research into non-thermal wine processing technologies is constantly evolving due to the increasing trend towards high-quality, minimally processed, and preservative-free wines. Technologies such as high-power ultrasound, high hydrostatic pressure, pulsed electric field, ultra-high pressure homogenization,… read more here.
Keywords: non thermal; thermal technology; extraction; technology approaches ... See more keywords