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- Golombek, Patricia, et al. Show all 9 Authors
- Innovative food science & emerging technologies 2019 v.52 pp. 291-304
- Ames test; Metschnikowia pulcherrima; Saccharomyces cerevisiae; absorbance; bleaching; caftaric acid; color; dissolved oxygen; gas chromatography-mass spectrometry; grape must; linalool; microbial load; mutagenicity; nonthermal processing; off flavors; pigments; sensory evaluation; spoilage yeast; turbidity; ultraviolet radiation; white wines; yeasts
- ... UV-C was investigated to inactivate microorganisms in grape must. The aim was to evaluate the effect of UV-C on wine-related yeasts under winery conditions, to investigate the toxicological potential and to analyze the effects on chemical and sensory wine properties. Metschnikowia pulcherrima showed the highest UV-C tolerance, Saccharomyces cerevisiae the lowest. With an initial cell count of 106 ...