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- Ghidossi, Remy, et al. Show all 8 Authors
- American journal of enology and viticulture 2012 v.63 no.2 pp. 205-211
- alcoholic fermentation; anthocyanins; bottling; cell membranes; color; grapes; polyphenols; pulsed electric fields; sensory evaluation; sensory properties; winemaking; wines
- ... The objective of this investigation was to study the influence of pulsed electric field application on fermentation process and wine characteristics. Investigations were related, in particular, to the effects of pulsed electric field pretreatment (500–700 V/cm) of grapes with a short treatment duration (40–100 ms) on the evolution of color intensity, anthocyanins, and phenolic content during the a ...