Effect of low intensity pulsed electric field on ethanol fermentation and chemical component variation in a winemaking culture

Food Science and Biotechnology

Volumn 18, Issue 6, 2009, Pages 1358-1364

  Min, He Ryeon ^a   Jeon, Bo Young ^a   Seo, Ha Na ^a   Kim, Min Ju ^a   Kim, Jun Cheol ^b   Kim, Joon Kuk ^a   Park, Doo Hyun ^a  

^a Seokyeong University   (South Korea)

^b Korea Wine Academy   (South Korea)

Author keywords

Antioxidation activity; Ethanol fermentation; Low intensity pulsed electric field; Saccharomyces bayanus; Winemaking culture

Indexed keywords

ANTIOXIDATION ACTIVITIES; ETHANOL FERMENTATION; PULSED ELECTRIC FIELD; SACCHAROMYCES; WINEMAKING CULTURE;

CULTIVATION; ELECTRIC FIELDS; FERMENTATION; PHENOLS;

ETHANOL;

SACCHAROMYCES BAYANUS;

EID: 79954593185     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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