Pulsed electric field treatment of red wine: Inactivation of Brettanomyces and potential hazard caused by metal ion dissolution

Author:

van Wyk Sanelle,Silva Filipa V.M.,Farid Mohammed M.

Funder

Dominion Breweries

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference38 articles.

1. Processing of red wine by pulsed electric fields with respect to quality parameters;Abca;Journal of Food Processing and Preservation,2014

2. An investigation on pulsed electric fields technology using new treatment chamber design;Alkhafaji;Innovative Food Science and Emerging Technologies,2007

3. Modelling the inactivation of Escherichia coli ATCC 25922 using pulsed electric field;Alkhafaji;Innovative Food Science and Emerging Technologies,2008

4. Investigation of heavy metal concentrations in some Turkish wines;Alkiş;Journal of Food Composition and Analysis,2014

5. The influence of storage on the “chemical age” of red wines;Arapitsas;Metabolomics,2014

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