2009•Food Research InternationalRequires access

Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines

Eduardo Puértolas, Purificación Hernández-Orte, Guillermo Sladaña, Ignacio Inchaurraga Alvarez, Javier Raso

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Key concepts: Winemaking, Wine, Maceration (sewage), Wine color, Pomace, Malolactic fermentation, Food science, Chemistry

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Improvement of winemaking process using pulsed electric fields at pilot-plant scale. Evolution of chromatic parameters and phenolic content of Cabernet Sauvignon red wines — Research Paper | ScholarLens