Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale

Journal of Food Engineering

Volumn 98, Issue 1, 2010, Pages 120-125

  Puertolas E ^a   Lopez N ^a   Saldana G ^a   Alvarez I ^a   Raso, J ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Anthocyanins; Extraction; Phenols; Pulsed electric fields; Winemaking

Indexed keywords

ANTHOCYANINS; CABERNET-SAUVIGNON; EXPONENTIAL EQUATIONS; EXTRACTION KINETICS; EXTRACTION RATE; EXTRACTION YIELD; FIELD STRENGTHS; GENERAL PURPOSE; GRAPE VARIETY; PILOT PLANT SCALE; PULSED ELECTRIC FIELD; TOTAL PHENOLS;

ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; FERMENTATION; PHENOLS;

EXTRACTION;

VITACEAE;

EID: 74449092713     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.12.017     Document Type: Article

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