Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO(2)) on consumer health has focused the interest on replacing or reducing SO(2) use. Our work aims...

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Detalles Bibliográficos
Autores principales: Capece, Angela, Pietrafesa, Rocchina, Siesto, Gabriella, Romano, Patrizia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285243/
https://www.ncbi.nlm.nih.gov/pubmed/32429079
http://dx.doi.org/10.3390/microorganisms8050738

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7285243/
https://www.ncbi.nlm.nih.gov/pubmed/32429079
http://dx.doi.org/10.3390/microorganisms8050738

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