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Journal articles

Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine

Fauster T, Philipp C, Hanz K, Scheibelberger R, Teufl T, Nauer S, et al. Impact of a combined pulsed electric field (PEF) and enzymatic mash treatment on yield, fermentation behaviour and composition of white wine. European Food Research and Technology: international journal of food research and technology . 2020;246(3):609-20. doi:https://doi.org/10.1007/s00217-020-03427-w
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BOKU Autors

Portrait Katharina Hanz

Katharina Hanz

Dipl.-Ing. Katharina Hanz

Portrait Stefan Nauer

Stefan Nauer

Dipl.-Ing.Dr.nat.techn. Stefan Nauer

Portrait Rafaela Scheibelberger

Rafaela Scheibelberger

Dipl.-Ing. Rafaela Scheibelberger

Portrait Thomas Fauster

Thomas Fauster

Dipl.-Ing.Dr. Thomas Fauster

Portrait Henry Jäger

Henry Jäger

Univ.Prof. Dr.-Ing. Henry Jäger

BOKU Organisations

Institute of Food Technology