Comparing the effect of UV treatment at wavelengths 254 nm and 280 nm: inactivation of Brettanomyces bruxellensis and impact on chemical and sensory properties of white wine

Category

Published in:

Food Control
Vol. 174, (2025), articlenr.:111250 p. 1-10

Volume:

174, (2025)

Date Issued:

03.03.2025

DOI:

10.1016/j.foodcont.2025.111250

Language:

English

Type of Resource:

Text

Publisher:

Elsevier BV

DDC subject of DNB:

610 Medical sciences, Medicine, Nutrition

URL:

https://www.sciencedirect.com/science/article/pii/S0956713525001197?via%3Dihub

Institution:

Max Rubner-Institut, Department of Food Technology and Bioprocess Engineering

Physical Location:

W3458