Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of...
Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile
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Switzerland: MDPI
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Language
English
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Publisher
Switzerland: MDPI
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Brettanomyces bruxellensis is a wine spoilage yeast that could be inactivated by pulsed light (PL); however, this technology may induce changes in the quality of this alcoholic drink. The present research aimed to determine the potential of PL to inactivate B. bruxellensis inoculated in white wine and to assess the effect of this technology on the...
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Evaluation of Pulsed Light to Inactivate Brettanomyces bruxellensis in White Wine and Assessment of Its Effects on Color and Aromatic Profile
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TN_cdi_doaj_primary_oai_doaj_org_article_4ec4fc55109341b5b3d4b0b86c4e2204
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_4ec4fc55109341b5b3d4b0b86c4e2204
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ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods9121903
