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...

Descripción completa

Detalles Bibliográficos
Autores principales: Fia, Giovanna, Menghini, Silvio, Mari, Eleonora, Proserpio, Cristina, Pagliarini, Ella, Granchi, Lisa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
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

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952752/
https://www.ncbi.nlm.nih.gov/pubmed/36829924
http://dx.doi.org/10.3390/antiox12020365

Ejemplares similares