Principles of ultrasound (US) technology and effects in extraction of compounds from grape skins
Video Extract from "Energy Saving Technologies in Winemaking"
In this video, Antonio Morata, Professor of Food Science and Technology at the Universidad Politécnica de Madrid (UPM), Spain, specialized in wine technology, explains the principles of ultrasound technology and effects of ultrasounds in extraction of positive compounds from grape skins.
The video is taken from the webinar “Energy Saving Technologies in Winemaking".
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