Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

Improvement of Must Fermentation from Late Harvest cv. Tempranillo Grapes Treated with Pulsed Light

Pulsed light irradiation is a nonthermal technology currently used for the elimination of pathogens from a diverse range of food products. In the last two decades, the results obtained using PL at laboratory scale are encouraging wine experts to use it in the winemaking industry. PL can reduce nativ...

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Bibliographic Details
Main Authors: Carlos Escott, Carmen López, Iris Loira, Carmen González, María Antonia Bañuelos, Wendu Tesfaye, José Antonio Suárez-Lepe, Antonio Morata
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
pulsed light
anthocyanins
non-<i>Saccharomyces</i>
Tempranillo
AFM
lactic acid
Online Access:https://www.mdpi.com/2304-8158/10/6/1416

Internet

https://www.mdpi.com/2304-8158/10/6/1416

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