Application of pulsed electric fields for improving the maceration process during vinification of red wine: Influence of grape variety

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1099-1107

  Lopez N ^a   Puertolas E ^a   Condon S ^a   Alvarez I ^a   Raso, J ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Anthocyanins; Extraction; Phenols; Pulsed electric fields; Red wine

Indexed keywords

COMPUTER NETWORKS; ELECTRIC FIELD EFFECTS; ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; ELECTROACUPUNCTURE; ELECTROMAGNETIC FIELD THEORY; ELECTROMAGNETIC FIELDS; ELECTROMAGNETISM; ENERGY POLICY; ENERGY RESOURCES; EXTRACTION; MAGNETISM; MIXTURES; SKIN; SKIN EFFECT; SOLVENT EXTRACTION; TECHNOLOGY; TELLURIUM COMPOUNDS; WINE;

(E ,3E) PROCESS; (OTDR) TECHNOLOGY; CELL PERMEABILIZATION; ELECTRIC FIELD STRENGTH (EFS); EVOLUTION (CO); GRAPE SKINS; GRAPE VARIETY; LOW ENERGY CONSUMPTION; PHENOLIC COMPOUNDS; POLYPHENOLS; PULSED ELECTRIC FIELD (PEE); PULSED ELECTRIC FIELD (PEF) TREATMENT; PULSED ELECTRIC FIELDS (PEF); RED WINES; SHORT PROCESSING TIME (SPT); SPRINGER (CO); TREATMENT EFFICIENCY;

PHENOLS;

VITACEAE;

EID: 46649117881     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0825-y     Document Type: Article

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