| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2099192 | Trends in Food Science & Technology | 2010 | 9 Pages |
Abstract
Pulsed electric fields (PEF) technology is one of the novel food processing techniques upon which research effort is currently focused. In the last few years, various studies have examined the potential applications of this technology in the winemaking industry: the improvement of the phenolic extraction during the maceration process and the inactivation of spoilage microorganisms. The aim of this review is to look at the state of the art and to note the most important challenges of the future application of PEF in winemaking.
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Authors
E. Puértolas, N. López, S. Condón, I. Álvarez, J. Raso,