Physical-chemical, biological, and sensory analyses in grape processing using the high frequency electromagnetic field

This paper presents the experimental results of physical-chemical, biological, and sensory analyses, obtained in processing grapes using the high frequency electromagnetic field. We processed the following varieties of grapes: Muscat Ottonel, Merlot, and Pinot Noir (harvested in the Crişana-Santimreu vineyard in 2014).