Grape UV-C irradiation in the postharvest period as a tool to improve sensorial quality and anthocyanin profile in 'Cabernet Sauvignon' wine.
Rodrigo Valvassori GindriRoberson PaulettoFernanda Wouters FrancoJuciane Prois FortesTaísa Ceratti TreptowEliseu RodriguesSabrina SomacalCláudia Kaehler SautterPublished in: Journal of food science and technology (2021)
The online version contains supplementary material available at 10.1007/s13197-021-05191-5.