PEF treatments of high specific energy permit the reduction of maceration time during vinification of Caladoc and Grenache grapes

Publication date: Available online 19 May 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Marcos Andrés Maza, Pereira Carolina, Juan Manuel Martínez, Camargo Alejandra, Ignacio Álvarez, Javier Raso

Source: Innovative Food Science and Emerging Technologies - May 20, 2020 Category: Food Science Source Type: research