Control of the sugar/ethanol conversion rate during moderate pulsed electric field-assisted fermentation of a Hanseniaspora sp. strain to produce low-alcohol cider

The effect of moderate pulsed electric fields (PEF) on Hanseniaspora sp. fermentations in apple juice was examined. The treatments were applied prior to or during the fermentation using a field strength of 285 V/cm. A significant increase (p 

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2020-01, Vol.59, p.102258, Article 102258
Main Authors: Al Daccache, Marina, Koubaa, Mohamed, Salameh, Dominique, Vorobiev, Eugène, Maroun, Richard G., Louka, Nicolas
Format: Article
Language:English
Subjects:
Biotechnology
Chemical and Process Engineering
Cider
Engineering Sciences
Fermentation
Food and Nutrition
Hanseniaspora sp
Life Sciences
Low-alcohol content
Pulsed electric fields
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Description
Summary:The effect of moderate pulsed electric fields (PEF) on Hanseniaspora sp. fermentations in apple juice was examined. The treatments were applied prior to or during the fermentation using a field strength of 285 V/cm. A significant increase (p 
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2019.102258