UV-C treatment: A non-thermal inactivation method for microbiological stabilisation of must and wine

Open Access

Figure 2.

Lethal inactivation doses for different microorganisms inoculated as single cultures with inoculation number 10⁶ cfu/ml in Riesling wine and inoculation number 10⁶ cfu/ml and 10³ cfu/ml in Pinot noir wine.

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