Sulfur Dioxide (SO₂) Replacement with <i>p</i>-Coumaric Acid: A Green Alternative in Wine Industry

<b>Introduction:</b> Sulfur dioxide has been traditionally used in winemaking as an effective preservative even though it often has negative taste- and health-related effects on consumers, particularly when used in excess. Furthermore, it can induce both SO₂-related resistance and SO<sub>...

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Principais autores:	Christina Sakarikou, Constantinos Giaginis, Zacharoula Kokonozi, Nikolaos Vakirtzis, Dimitrios Krassos, Yorgos Kotseridis, Georgios K. Vasios
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2021-10-01
Series:	Biology and Life Sciences Forum
Assuntos:	food bio-preservatives green products wine industry sulfur dioxide <i>p</i>-coumaric acid
Acceso en liña:	https://www.mdpi.com/2673-9976/6/1/89
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