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Updated: Jan 16, 2026

Treatment of Platelet Products with Riboflavin and UV Light: Effectiveness Against High Titer Bacterial Contamination
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在UV-C处理后,Brettanomyces bruxellensis-Spoiled Pinot Noir的储存稳定性

Svetlana Cvetkova1, Elke Herrmann1, Benedikt Woll2

  • 1Weincampus Neustadt, Dienstleistungszentrum Ländlicher Raum (DLR) Rheinpfalz, Breitenweg 71, 67435 Neustadt an der Weinstraße, Germany.

Foods (Basel, Switzerland)
|September 27, 2025
PubMed
概括

紫外线C (UV-C) 光有效地消除了Pinot noir葡萄酒中的腐烂酵母Brettanomyces bruxellensis. 这种非热处理确保了储存期间的微生物稳定性,防止腐烂并保持葡萄酒的质量.

关键词:
4 - 乙基瓜亚科尔是什么布雷塔诺米克斯布鲁克塞伦尼斯 (Brettanomyces bruxellensis) 是一种植物.紫外线 (UV-C) 是一种类类化合物 类化合物 类化合物挥发性 Ester 是一种挥发性的 Ester.葡萄酒 葡萄酒 葡萄酒 葡萄酒

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