Influence of high power ultrasound on Brettanomyces and lactic acid bacteria in wine in continuous flow treatment

Applied Acoustics

Volumn 103, Issue , 2016, Pages 143-147

  Gracin, Leo ^a   Jambrak, Anet Režek ^a   Juretić, Hrvoje ^b   Dobrović, Slaven ^b   Barukčić, Irena ^a   Grozdanović, Martin ^a   Smoljanić, Goran ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Brettanomyces yeasts; Continuous flow; High power ultrasound; Lactic acid bacteria; Preservation

Indexed keywords

BACTERIA; ELECTRIC SPARKS; ULTRASONICS; WINE; WOOD PRESERVATION; YEAST;

BRETTANOMYCES YEASTS; CONTINUOUS FLOWS; CONTINUOUS-FLOW SYSTEM; HIGH POWER ULTRASOUND; LACTIC ACID BACTERIA; NON-THERMAL TECHNOLOGY; SENSORIAL PROPERTIES; ULTRASONIC PROCESSOR;

LACTIC ACID;

EID: 84949533843     PISSN: 0003682X     EISSN: 1872910X     Source Type: Journal    
DOI: 10.1016/j.apacoust.2015.05.005     Document Type: Article

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