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Palabras clave – provistas por la editorial

red wine; thermovinification; flash-release; pulsed electric fields; ultrasound; hyperbaric storage; high pressure; food preservation; fruit juice; atmospheric pressure cold plasma; continuous flow; batch; Argon; color; high pressure homogenization (HPH); wine technology; microbial inactivation; ageing on lees; yeast autolysis; minerality; partial least squares regression; predictive model; white wine; malolactic fermentation; Lactobacillus plantarum; Oenococcus oeni; facultative hetero-fermentative; starter cultures; antimicrobial; food technology; non-Saccharomyces; enzymatic activity; wine quality; n/a