Supercritical CO(2) Processing of White Grape Must as a Strategy to Reduce the Addition of SO(2)

In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with supercritical CO(2) are a suitable alternative. This st...

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Detalles Bibliográficos
Autores principales: Cejudo, Cristina, Díaz, Ana Belén, Casas, Lourdes, Martínez de la Ossa, Enrique, Mantell, Casimiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453421/
https://www.ncbi.nlm.nih.gov/pubmed/37628085
http://dx.doi.org/10.3390/foods12163085

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453421/
https://www.ncbi.nlm.nih.gov/pubmed/37628085
http://dx.doi.org/10.3390/foods12163085

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