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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/40827
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dc.contributor.authorYap, A.-
dc.contributor.authorJiranek, V.-
dc.contributor.authorGrbin, P.-
dc.contributor.authorBarnes, M.-
dc.contributor.authorBates, D.-
dc.date.issued2007-
dc.identifier.citationAustralian and New Zealand Wine Industry Journal, 2007; 22(2):44-48-
dc.identifier.issn0819-2421-
dc.identifier.urihttp://hdl.handle.net/2440/40827-
dc.description.abstractThe article focuses on the application of high power ultrasonics in food science and technology, and its potential applications to the wine industry. The three types of energy released from cavitation which have the potential for application in food processing are shock waves, acoustic streaming and vibration. For the wine industry, ultrasound could be applied to primary fermentations and secondary fermentation of sparkling wines base.-
dc.language.isoen-
dc.publisherWine Publishers Pty Ltd-
dc.titleThe application of high power ultrasonics to enhance winemaking processes and wine quality-
dc.typeJournal article-
pubs.publication-statusPublished-
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]-
dc.identifier.orcidGrbin, P. [0000-0002-7997-6131]-
Appears in Collections:Aurora harvest
Wine Science publications

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