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BIO Web of Conferences, ISSN 2117-4458, 2017, Volume 9, p. 2001
The objective was to investigate the applicability of UV-C technology to inactivate yeasts and bacteria in must and wine. Experiments were carried out in... 
Wine | Yeasts | Heat treatment | Mercaptans | Pasteurization | Riboflavin | Microflora | Saccharomyces | Methanethiol | Inactivation | Sulfur dioxide | Alcohols | Vintage | Wines | Microorganisms | Technology | Sensory evaluation | Turbidity | Bacteria | Musts | Monoterpenes | Aroma | Sugar | Deactivation | U.V. radiation | Fermentation | Contamination | Ultraviolet radiation | Technology assessment | Flavors | Irradiation | Dissolved oxygen | Saccharomyces cerevisiae
Journal Article
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Transfusion Medicine and Hemotherapy, ISSN 1660-3796, 02/2011, Volume 38, Issue 1, pp. 8 - 18
Journal Article