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Cited article:

High power ultrasound treatment of crushed grapes: Beyond the extraction phenomena - Chemical effects of Ultrasound in Winemaking

Celotti Emilio, Roman Tomas, Gallo Adelaide, Natolino Andrea

BIO Web Conf., 56 (2023) 02011

Published online: 2023-02-24

DOI: https://doi.org/10.1051/bioconf/20235602011

This article has been cited by the following article(s):

Investigations into protein reduction in grape must and wine: screening the efficacy of 21 peptidases and the effects of thermal treatments, ultrasound, and reducing agents

L. Seidel, W. Albuquerque, M. Gand, H. Zorn, K.-Z. Lee, F. Will and R. Schweiggert
European Food Research and Technology (2025)
https://doi.org/10.1007/s00217-025-04751-9

How does the application of ultrasound energy influence the ageing of a bottled red wine?

Gavin Duley, Simone Poggesi, Lorenzo Longhi, Edoardo Longo and Emanuele Boselli
Applied Food Research 4 (2) 100540 (2024)
https://doi.org/10.1016/j.afres.2024.100540