Anin vitroandin vivoevaluation of peroxyacetic acid as an alternative sanitizer for wine barrels-Reference-Cited by-同舟云学术

Anin vitroandin vivoevaluation of peroxyacetic acid as an alternative sanitizer for wine barrels

Published:2016 Issue:1 Volume:31 Page:41-50
ISSN:2416-3953
Container-title:Ciência e Técnica Vitivinícola
language:
Short-container-title:Ciência Téc. Vitiv.

Author:

Solis Maria de Lourdes Alejandra Aguilar,Gadoury David M.,Worobo Randy W.

Publisher

EDP Sciences

Subject

General Medicine

Link

http://www.ctv-jve-journal.org/10.1051/ctv/20163101041/pdf

Reference13 articles.

1. Identification of a New Source of Contamination of Quercus sp. Oak Wood by 2,4,6-Trichloroanisole and Its Impact on the Contamination of Barrel-Aged Wines

2. Davenport C.G., 2016. Peracetic acid effects on shelf life and survival of Escherichia coli on beef steaks. 59 p. Master of Science Thesis, Auburn University.

3. Antimicrobial action of synthetic peptides towards wine spoilage yeasts

Cited by 5 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. Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid;International Journal of Food Microbiology;2022-04

2. Sanitation of wooden barrels for ageing beer - a review;BREW SCI;2021

3. Sanitization of Oak Barrels for Wine—A Review;Journal of Agricultural and Food Chemistry;2020-04-23

4. Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood;European Food Research and Technology;2019-12-16

5. Optimizing concentrations and contact times of cleaning and sanitizing agents for inactivating winery spoilage microorganisms;BIO Web of Conferences;2019