Effect of different ending fermentation technologies on microbial-stability of Italian Riesling low alcohol sweet white wine

Advanced Materials Research

Volumn 393-395, Issue , 2012, Pages 1165-1168

  Cui, Yan ^a   Lv, Wen ^b   Liu, Jinfu ^a   Wang, Bujiang ^a  

^a TIANJIN AGRICULTURAL UNIVERSITY   (China)

^b Sino French joint venture dynasty winery ltd   (China)

Author keywords

High voltage electrostatic field; Low alcohol wine; Microbial stability; Ultrasound

Indexed keywords

GRAPE VARIETY; HIGH VOLTAGE ELECTROSTATIC FIELD; INVESTIGATE EFFECTS; MICROBIAL-STABILITY; SENSORY EVALUATION; WHITE WINES;

BIOTECHNOLOGY; ELECTROSTATICS; FERMENTATION; FRUITS; STABILITY; SULFUR DIOXIDE; ULTRASONICS; WINE; YEAST;

CHEMICAL STABILITY;

EID: 84455200950     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.393-395.1165     Document Type: Conference Paper

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