Microbiological stabilisation of grape musts and wines by high hydrostatic pressures
Microbiological stabilisation of grape musts and wines by high hydrostatic pressures
About this item
Full title
Author / Creator
Delfini, C. , Conterno, L. , Carpi, G. , Rovere, P. , Tabusso, A. , Cocito, C. and Amati, A.
Publisher
Taylor & Francis Group
Journal title
Language
English
Formats
Publication information
Publisher
Taylor & Francis Group
More information
Scope and Contents
Contents
High hydrostatic pressure (up to 1000 MPa) is a new microbiological stabilisation process that can contribute to wine and grape must stabilisation. Experiments on grape must and wine microbiological stabilisation using high pressures were undertaken. A high pressure pilot plant mod. QFP6 of the ABB (Asea-Brown-Boveri) Society (Sweden) working up to...
Alternative Titles
Full title
Microbiological stabilisation of grape musts and wines by high hydrostatic pressures
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_informaworld_taylorfrancis_310_1080_09571269508718031
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_informaworld_taylorfrancis_310_1080_09571269508718031
Other Identifiers
ISSN
0957-1264
E-ISSN
1469-9672
DOI
10.1080/09571269508718031
