Use of high intensity pulsed electric fields to inactivate spoilage microorganisms in wine

K.A. Wall, J.R. Beveridge, S.J. MacGregor, J.G. Anderson, N. Rowan

Research output: Contribution to conferencePaper

Abstract

This paper examines the use of high intensity pulsed electric fields to inactivate spoilage microorganisms in wine.
Original languageEnglish
Publication statusUnpublished - 2003
EventTo Be Ascertained -
Duration: 1 Jan 1900 → …

Conference

ConferenceTo Be Ascertained
Period1/01/00 → …

Keywords

  • intensity
  • electric
  • microorganisms
  • wine

Cite this

Wall, K. A., Beveridge, J. R., MacGregor, S. J., Anderson, J. G., & Rowan, N. (2003). Use of high intensity pulsed electric fields to inactivate spoilage microorganisms in wine. Paper presented at To Be Ascertained, .