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...

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Bibliographic Details

Main Authors:	Massera, Ariel Fernando, Rojo, María Cecilia, Audero, Gabriela Maria, Paez, Roxana Beatriz, Combina, Mariana, Sari, Santiago Eduardo
Format:	info:ar-repo/semantics/informe técnico
Language:	Español
Published:	Instituto de Tecnología de Alimentos, INTA 2023
Subjects:	Grape Must Wines Grape Juice Antimicrobials Microwave Treatment Mosto de Uva Vinos Zumo de Uva Antimicrobianos Tratamiento por Microondas Process Technologies Tecnologías de Proceso
Online Access:	http://hdl.handle.net/20.500.12123/14299