Strategies to Reduce Sulfur Dioxide in Tannat Winemaking: Effects of Chitosan and Lysozyme on Microbial Stability, Composition, and Sensory Profile

Sulfites are the most widely used additives in oenology to prevent oxidation and microbial spoilage. However, concerns about their potential adverse health effects have increased demand for low-sulfite wines. Strategies are required to ensure microbiological stability while preserving wine quality....

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Xehetasun bibliografikoak

Egile Nagusiak:	Diego Piccardo, Guzmán Favre, Tamara Fernandez-Calero, Florencia Pereyra-Farina, Yamila Celio-Ackermann, Alejandro Cammarota, Jorge Olivera, Hugo Naya, Gustavo González-Neves, Marcela González
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2026-02-01
Saila:	Fermentation
Gaiak:	reduced sulfur dioxide wine microbial community Tannat wine composition
Sarrera elektronikoa:	https://www.mdpi.com/2311-5637/12/3/124
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