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. 2018 Jul 4;27(6):1691–1696. doi: 10.1007/s10068-018-0422-1

Table 2.

PEF inactivation rate constant (k) of spoilage microorganisms in low-alcohol red wine. (unit: μs−1)

Microorganism Electric field strength (kV/cm)
20 30 40
Total aerobes 1.86 × 10−3 7.73 × 10−3 0.015
Yeast 3.73 × 10−3 0.011 0.015
Lactic acid bacteria 9.51 × 10−4 4.64 × 10−3 0.010