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Journal of Food Quality
Volume 2017, Article ID 8524073, 12 pages
https://doi.org/10.1155/2017/8524073
Research Article

Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing

1Food Engineering Department, Universidad de La Serena, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, Chile
2Center for Advanced Studies in Arid Zones, CEAZA, Av. Raúl Bitrán Nachary 1305, Box 599, La Serena, Chile
3Food Engineering Department, Universidad del Bío-Bío, Av. Andrés Bello s/n, Chillán, Chile
4School of Food Engineering, Pontificia Universidad Católica de Valparaíso, Av. Waddington 716, Valparaíso, Chile

Correspondence should be addressed to Vilbett Briones-Labarca; lc.aneresu@senoirbv

Received 1 July 2016; Revised 6 October 2016; Accepted 18 October 2016; Published 11 January 2017

Academic Editor: Susana Fiszman

Copyright © 2017 Vilbett Briones-Labarca et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Vilbett Briones-Labarca, Mario Perez-Wom, George Habib, et al., “Oenological and Quality Characteristic on Young White Wines (Sauvignon Blanc): Effects of High Hydrostatic Pressure Processing,” Journal of Food Quality, vol. 2017, Article ID 8524073, 12 pages, 2017. https://doi.org/10.1155/2017/8524073.