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Conference & Workshop proceedings, paper, abstract

Combination of Pulsed Electric Field and pectinase pre-treatment to improve the fermentation behaviour of white wine

Fauster T, Hanz K, Scheibelberger R, Teufl T, Philipp C, Scheiblhofer H, et al. Combination of Pulsed Electric Field and pectinase pre-treatment to improve the fermentation behaviour of white wine. In: ProdAl Scarl , editor. IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course. 2018.
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BOKU Autors

Katharina Hanz

Dipl.-Ing. Katharina Hanz

Rafaela Scheibelberger

Dipl.-Ing. Rafaela Scheibelberger

Thomas Fauster

Dipl.-Ing.Dr. Thomas Fauster

Henry Jäger

Univ.Prof. Dr.-Ing. Henry Jäger

BOKU Organisations

Institute of Food Technology