Emerging Non-Thermal Technologies as Alternative to SO(2) for the Production of Wine

SO(2) is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storage. The addition of SO...

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Detalles Bibliográficos
Autores principales: Silva, Filipa V. M., van Wyk, Sanelle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469166/
https://www.ncbi.nlm.nih.gov/pubmed/34574285
http://dx.doi.org/10.3390/foods10092175

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8469166/
https://www.ncbi.nlm.nih.gov/pubmed/34574285
http://dx.doi.org/10.3390/foods10092175

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