Reducing SO(2) Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

SO(2) is a very important wine preservative. However, there are several drawbacks associated with the use of SO(2) in wine. The aim of this work is to evaluate the effect of the partial substitution of SO(2) in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extrac...

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Detalles Bibliográficos
Autores principales: Esparza, Irene, Martínez-Inda, Blanca, Cimminelli, María José, Jimeno-Mendoza, Maria Carmen, Moler, José Antonio, Jiménez-Moreno, Nerea, Ancín-Azpilicueta, Carmen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599755/
https://www.ncbi.nlm.nih.gov/pubmed/32992977
http://dx.doi.org/10.3390/biom10101369

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7599755/
https://www.ncbi.nlm.nih.gov/pubmed/32992977
http://dx.doi.org/10.3390/biom10101369

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