Sonication of Yeast Biomasses to Improve the Ageing on Lees Technique in Red Wines

Application of ultrasound to improve lees ageing processes in red wines

(2018) Juan Manuel del Fresno et al.   FOOD CHEMISTRY

Emerging preservation technologies in grapes for winemaking

(2017) Antonio Morata et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Use of non-Saccharomyces yeast strains coupled with ultrasound treatment as a novel technique to accelerate ageing on lees of red wines and its repercussion in sensorial parameters

(2015) Priyanka Kulkarni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process

(2013) Yang Tao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cell viability and proteins release during ultrasound-assisted yeast lysis of light lees in model wine

(2013) Juan Francisco García Martín et al.   FOOD CHEMISTRY

Effect of Saccharomyces strains on the quality of red wines aged on lees

(2013) I. Loira et al.   FOOD CHEMISTRY

Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research

(2013) Juan Francisco García Martín et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Ultrasound-assisted extraction of phenolics from wine lees: Modeling, optimization and stability of extracts during storage

(2013) Yang Tao et al.   ULTRASONICS SONOCHEMISTRY

Ultrastructural changes of sparkling wine lees during long-term aging in real enological conditions

(2012) Rebeca Tudela et al.   FEMS YEAST RESEARCH

Applications of ultrasound in analysis, processing and quality control of food: A review

(2012) T.S. Awad et al.   FOOD RESEARCH INTERNATIONAL

The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines

(2011) Diego Abalos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant activity of lees cell surface during sparkling wine sur lie aging

(2010) Joan J. Gallardo-Chacón et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

New genera of yeasts for over-lees aging of red wine

(2008) F. Palomero et al.   FOOD CHEMISTRY