The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines

Publication date: Available online 24 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mylene Ross Arcena, Sze Ying Leong, Stephanie Then, Martin Hochberg, Martin Sack, Georg Mueller, Juergen Sigler, Biniam Kebede, Patrick Silcock, Indrawati Oey
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research
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