Evaluation of ultrasound treatment on wine protein stability
Haziness is among the most important factors in a high quality wine. Consumers expect a clear solution, even when this does not interfere with olfactory and gustatory characteristics. Ultrasound at 20kHz produces cavitation, which results in colloidal particles collapsing due to pressure increase in...
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| Formato: | Tesis |
| Lenguaje: | Inglés |
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Zamorano: Escuela Agrícola Panamericana, 2019
2019
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| Acceso en línea: | https://bdigital.zamorano.edu/handle/11036/6553 |