Grape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality

Food and Bioprocess Technology

Volumn 8, Issue 2, 2015, Pages 277-286

  Morata, Antonio ^a   Loira, Iris ^a   Vejarano, Ricardo ^a   Bañuelos, Maria Antonia ^a   Sanz, Pedro D ^b   Otero, Laura ^b   Suárez Lepe, Jose Antonio ^a  

^a UNIVERSIDAD POLITÉCNICA DE MADRID   (Spain)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

High hydrostatic pressure; Microorganisms; Phenols; Red grape; Wine

Indexed keywords

EXTRACTION; HYDRAULICS; HYDROSTATIC PRESSURE; MICROORGANISMS; PHENOLS; PRESSURE EFFECTS; WINE; YEAST;

COLOUR SCORES; HIGH HYDROSTATIC PRESSURE; MICROBIAL POPULATIONS; PHENOL EXTRACTION; PHENOLIC COMPOUNDS; RED GRAPE; TOTAL PHENOLS; VITIS VINIFERA;

ANTHOCYANINS;

BACTERIA (MICROORGANISMS); VITACEAE; VITIS VINIFERA;

EID: 84926685788     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-014-1405-8     Document Type: Article

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