TY  - JOUR
AU  - Morata, Antonio
AU  - Escott Pérez, Carlos
AU  - Vaquero, Cristian
AU  - del Fresno, Juan Manuel
AU  - Loira, Iris
AU  - Cuerda, Rafael
AU  - González, Carmen
PY  - 2025
DO  - 10.1016/j.fbio.2024.105700
SN  - 2212-4292
UR  - https://hdl.handle.net/20.500.14352/122324
T2  - Food Bioscience
AB  - Ozonated water (4 ppm) has been used to sanitize red grapes (cv Tempranillo, Vitis vinifera L.) after destemming and to facilitate the implantation of the non- Saccharomyces yeast Lachancea thermotolerans in the absence of sulphites. The implantation...
LA  - eng
M2  - 1
PB  - Elsevier
KW  - Ozone
KW  - Ozonated wáter
KW  - Non-Saccharomyces
KW  - Lachancea thermotolerans
KW  - Wine
KW  - PH
KW  - Acidification
KW  - Sulphites
TI  - Use of ozonation to sanitize the grapes during red wine making. Effect on acidification, phenols, aroma, sensory profile, and implications in the implantation of Lachancea thermotolerans yeasts and SO2 reduction
TY  - journal article
VL  - 63
ER  -