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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Materias: | |
| 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 |