Effects of Pulsed Electric Fields on Cabernet Sauvignon Grape Berries and on the Characteristics of Wines

Food and Bioprocess Technology

Volumn 7, Issue 2, 2014, Pages 424-436

  Delsart, Cristèle ^a   Cholet, Céline ^a   Ghidossi, Rémy ^a   Grimi, Nabil ^b   Gontier, Etienne ^a,c   Gény, Laurence ^a   Vorobiev, Eugène ^b   Mietton Peuchot, Martine ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^c University of Bordeaux   (France)

Author keywords

Extraction; Grape; Polyphenols; Pulsed electric fields; Skin

Indexed keywords

ELECTRIC FIELDS; EXTRACTION; FLAVONOIDS; SKIN; TANNINS; TUNGSTEN COMPOUNDS; WINE;

CABERNET-SAUVIGNON; GRAPE; OPERATING PARAMETERS; PHENOLIC COMPOUNDS; POLYPHENOLS; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD (PEFS); VISUAL APPEARANCE;

ANTHOCYANINS;

EID: 84957433289     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-1039-7     Document Type: Article

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