Microbiological and Sensory Effects of Musts Treated by High-pressure Homogenization

Food Science and Technology International

Volumn 14, Issue 5_suppl, 2008, Pages 5-11

  Puig, A ^a   Olmos, P ^a   Quevedo, J M ^b   Guamis, B ^b   Minguez S ^a  

^a Institut Catal de la VInya i El VI (INCA VI) IRTA   (Spain)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

high pressure homogenization; microbial population; must; sensory analysis; wine

Indexed keywords

BACTERIA; LACTIC ACID; SENSORY ANALYSIS; WINE; YEAST;

ALCOHOLIC FERMENTATION; FERMENTATIVE PROCESS; HIGH PRESSURE HOMOGENIZATION; LACTIC ACID BACTERIA; MICROBIAL POPULATIONS; MICROBIOLOGICAL QUALITY; MUST; OENOLOGICAL PARAMETERS;

HIGH PRESSURE EFFECTS;

EID: 84992745459     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208094579     Document Type: Article

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