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
详细信息 查看全文
- 作者：C. Delsarta ; b ; cristele.delsart@ung.si" class="auth_mail" title="E-mail the corresponding author ; N. Grimic ; N. Boussettac ; C. Miot Sertiera ; b ; R. Ghidossia ; b ; M. Mietton Peuchota ; b ; E. Vorobievc
- 关键词：CFUs ; colony forming units ; HVEDs ; high voltage electrical discharges ; NS ; non-Saccharomyces yeasts ; OD ; optical density ; PEFs ; pulsed electric fields ; TY ; total yeast ; YPG ; yeast peptone glucose
- 刊名：Food Research International
- 出版年：2015
- 出版时间：November 2015
- 年：2015
- 卷：77
- 期：part_P4
- 页码：718-724
- 全文大小：685 K
文摘
- •
Fermenting sweet wine was treated by PEF, HVED and SO2 for microbial yeast inactivation.
- •
SO2, PEF and HVED decreased the total yeast amounts up to 8, 3 and 4 logs respectively.
- •
The non-Saccharomyces yeast amounts were decreased after SO2, HVED and PEF up to 7, 5 and 4 logs respectively.
- •
No wine's browning was observed for PEF treated samples only.