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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2021
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| 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 |