White must preservation by ultra-high pressure homogenization without SO2

Author:

Loira Iris,Escott Carlos,Del Fresno Juan Manuel,Bañuelos María Antonia,González Carmen,Guamis Buenaventura,Suárez-Lepe José Antonio,Morata Antonio

Publisher

Elsevier

Reference66 articles.

1. Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines;Ancín-Azpilicueta;Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment,2016

2. Grape processing by high hydrostatic pressure: Effect on use of non-saccharomyces in must fermentation;Bañuelos;Food and Bioprocess Technology,2016

3. White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality;Bañuelos;Food Chemistry,2020

4. E-beam irradiation and ozonation as an alternative to the sulphuric method of wine preservation;Błaszak;Molecules (Basel, Switzerland),2019

5. Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects;Briviba;Food Chemistry,2016

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