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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| Autors principals: | , , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-02-01
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| Col·lecció: | Fermentation |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-5637/12/3/124 |
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