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Replacement of SO(2) with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine
The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an unripe grape extract (UGE) as an alternative to sulfur dioxide. Three samples were considered: control wine (TQ) with free SO(2) of approximat...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952752/ https://www.ncbi.nlm.nih.gov/pubmed/36829924 http://dx.doi.org/10.3390/antiox12020365 |