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dc.contributor.authorTalele, Sadhana
dc.contributor.authorBenseman, Mark
dc.date.accessioned2012-10-15T02:05:24Z
dc.date.available2012-10-15T02:05:24Z
dc.date.copyright2013-08-14
dc.date.issued2013
dc.identifier.citationTalele, S. & Benseman, M. (2013). Wine maturation using high electric field. In T. Sobh & K. Elleithy, (Eds), Emerging Trends in Computing, Informatics , Systems Scinces and Engineering (pp. 577-583). Lecture Notes in Electrical Engineering Volume 151. Berlin: Springer.en_NZ
dc.identifier.isbn9781461435570
dc.identifier.issn1876-1100
dc.identifier.urihttps://hdl.handle.net/10289/6721
dc.description.abstractWine maturation can take a long time and consumes storage space which can be a drawback while considering commercial aspect of wine making. In the past scientists have carried out experiments on maturing wine quickly using ultrasounds or gamma radiations. This study reports about maturing wine with high electric field at different frequencies applied for a short time duration. The electric field intensity and the frequency of the field along with the exposure time of wine to this field seem to be important parameters that could affect the the treated wine. Results obtained are encouraging and have a potential for commercial interest.en_NZ
dc.language.isoen
dc.publisherSpringer-Verlagen_NZ
dc.relation.urihttp://www.springer.com/engineering/circuits+%26+systems/book/978-1-4614-3557-0en_NZ
dc.subjectElectric fielden_NZ
dc.subjectmaturationen_NZ
dc.subjectWineen_NZ
dc.titleWine maturation using high electric fielden_NZ
dc.typeChapter in Booken_NZ
dc.identifier.doi10.1007/978-1-4614-3558-7_49en_NZ


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