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Cited article:

Inactivation of microorganisms by UV-treatment of must and wine

Dominik Durner, Kathrin Diesler, Patricia Golombek, Lisa Kromm, Mario Stahl, Karlis Briviba, Maren Scharfenberger-Schmeer, Ulrich Fischer

BIO Web Conf., 9 (2017) 02001

Published online: 2017-07-04

DOI: https://doi.org/10.1051/bioconf/20170902001

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

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

Svetlana Cvetkova, Benedikt Hirt, Mario Stahl, et al.
BIO Web of Conferences 56 02035 (2023)
https://doi.org/10.1051/bioconf/20235602035

Wine yeast species show strong inter- and intra-specific variability in their sensitivity to ultraviolet radiation

Etienne Pilard, Jules Harrouard, Cécile Miot-Sertier, Philippe Marullo, Warren Albertin and Rémy Ghidossi
Food Microbiology 100 103864 (2021)
https://doi.org/10.1016/j.fm.2021.103864