REDUCING SO2 CONTENT IN WINE BY COMBINING HIGH PRESSURE AND GLUTATHIONE ADDITION
The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique for red wine preservation, focusing on the production of reduced SO2 wines while simultaneously adding glutathione (GSH), as a natural antioxidant. Selected quality parameters of red wine s...
Gorde:
| Egile Nagusiak: | , , , , |
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| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
International Viticulture and Enology Society
2021-03-01
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| Saila: | OENO One |
| Gaiak: | |
| Sarrera elektronikoa: | http://revues.u-bordeaux.fr/journals/index.php/oeno-one/article/view/4558 |
| Etiketak: |
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