Vine-Shoots as Enological Additives. A Study of Acute Toxicity and Cytotoxicity

Toasted vine-shoots have been recently proposed as enological additives that can be used to improve the sensorial profile of wines. However, the possible toxicity of this new winery practice has not been studied so far. The aim of this study was to evaluate the toxicity of Tempranillo, Cencibel, and...

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Detalles Bibliográficos
Autores principales: Cebrián-Tarancón, Cristina, Fernández-Roldán, Francisco, Sánchez-Gómez, Rosario, Salinas, Rosario, Llorens, Silvia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226571/
https://www.ncbi.nlm.nih.gov/pubmed/34199530
http://dx.doi.org/10.3390/foods10061267

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226571/
https://www.ncbi.nlm.nih.gov/pubmed/34199530
http://dx.doi.org/10.3390/foods10061267

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