Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine

Sulfur dioxide (SO(2)) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO(2) concentrations allowed in wine, alternative and supplementary agents for preservation are being inv...

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Detalles Bibliográficos
Autores principales: Jagatić Korenika, Ana-Marija, Biloš, Josipa, Kozina, Bernard, Tomaz, Ivana, Preiner, Darko, Jeromel, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466306/
https://www.ncbi.nlm.nih.gov/pubmed/32722317
http://dx.doi.org/10.3390/foods9080996

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466306/
https://www.ncbi.nlm.nih.gov/pubmed/32722317
http://dx.doi.org/10.3390/foods9080996

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