The effect of pulsed electric field (PEF) treatment on the quality of wine


This paper analyses the influence of applying PEF treatment to mash obtained from red grapes (Pinot Noir and Merlot) on the content of anthocyanins and chromatic properties of wines. Different mechanical and electrical parameters (the distance between the drums, the frequency, and the voltage) have been tested in order to optimize the most effective PEF… (More)


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