Agregado de valor en mosto de uva aplicando diferentes tecnologías de proceso
During the production of concentrated musts and wines, the grape juice comes into contact with with microorganisms that can affect the process and/or alter the product. The industry seeks alternatives that allow them to reduce the use of antimicrobials¹. microwaves allow to reduce the microbial load without affecting the nutritional characteristics of the food ². The objective was to evaluate the effect of microwaves on the microbiological characteristics and physicochemical characteristics of the musts of different grapes used to obtain concentrated musts and wines.
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| Auteurs principaux: | , , , , , |
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| Format: | info:ar-repo/semantics/informe técnico biblioteca |
| Langue: | spa |
| Publié: |
Instituto de Tecnología de Alimentos, INTA
2022-12
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| Sujets: | Grape Must, Wines, Grape Juice, Antimicrobials, Microwave Treatment, Mosto de Uva, Vinos, Zumo de Uva, Antimicrobianos, Tratamiento por Microondas, Process Technologies, Tecnologías de Proceso, |
| Accès en ligne: | http://hdl.handle.net/20.500.12123/14299 |
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