Processing of grapes by high hydrostatic pressure. Influence on wine quality

Antonio Morata Barrado,Iris Loira,M. Carmen Gonzalez Chamorro,Wendu Tesfaye Yimer,Felipe Palomero Rodriguez,Santiago Benito Saez,Fernando Calderon Fernandez,José Antonio Suárez-Lepe

Processing of grapes by high hydrostatic pressure. Influence on wine quality

2014

Antonio Morata Barrado
Iris Loira
M. Carmen Gonzalez Chamorro
Wendu Tesfaye Yimer
Felipe Palomero Rodriguez
Santiago Benito Saez
Fernando Calderon Fernandez
José Antonio Suárez-Lepe

The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S. cerevisiae.

Keywords:

Wine
Hydrostatic pressure
Food science
Engineering

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