Pulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine-Reference-Cited by-同舟云学术

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Pulsed electric field processing as an alternative to sulfites (SO2) for controlling saccharomyces cerevisiae involved in the fermentation of Chardonnay white wine

Published:2023-03 Issue: Volume:165 Page:112525
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Delso Carlota^ORCID,Berzosa Alejandro,Sanz Jorge,Álvarez Ignacio,Raso Javier

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Processing of Red Wine by Pulsed Electric Fields with Respect to Quality Parameters;Abca;Journal of Food Processing and Preservation,2015

2. Andrew L. Waterhouse, Gavin L. Sacks, D. W. J. (2016). Understanding Wine Chemistry. Wiley. https://www.wiley.com/en-us/Understanding+Wine+Chemistry-p-9781118627808.

3. E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation;Błaszak;Molecules,2019

4. Influence of growth and treatment temperature on Staphylococcus aureus resistance to pulsed electric fields: Relationship with membrane fluidity;Cebrián;Innovative Food Science & Emerging Technologies,2016

5. Comparison of the effect of pulsed electric field or high voltage electrical discharge for the control of sweet white must fermentation process with the conventional addition of sulfur dioxide;Delsart;Food Research International,2015

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. How pulse electric field treatment affects anti-nutritional factors and plant protein digestibility: A concise review;Food Bioscience;2024-10

2. Valorization of Food Waste Using Pulsed Electric Fields: Applications in Diverse Food Categories;Food and Bioprocess Technology;2024-09-14

3. Wine quality implications of the treatment of oak wood with plasma activated water (PAW): A preliminary study;LWT;2024-08

4. Non-Thermal Technology Approaches to Improve Extraction, Fermentation, Microbial Stability, and Aging in the Winemaking Process;Applied Sciences;2024-07-29

5. Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines;Fermentation;2024-04-22

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