Publication | Open Access

White wine processing by UHPH without SO2. Elimination of microbial populations and effect in oxidative enzymes, colloidal stability and sensory quality

EngineeringFood FermentationBiochemistryBiotechnologyBiochemical EngineeringWine TastingFood PreservationWhite Wine ProcessingMicrobiologyColloidal StabilityFood BioprocessingSensory QualityHealth Sciences