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Chitosan in Sparkling Wines Produced by the Traditional Method: Influence of Its Presence during the Secondary Fermentation
Chitosan is a polysaccharide admitted in winemaking as clarifying, antimicrobial and chelating agent. In addition, evidence about its antioxidant and radical scavenging activities have been recently reported in wine conditions. As an insoluble adjuvant, chitosan efficacy also depends on the duration...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555991/ https://www.ncbi.nlm.nih.gov/pubmed/32854326 http://dx.doi.org/10.3390/foods9091174 |