Impact of tannin addition on the antioxidant activity and sensory character of Malagousia white wine

Enological tannins are assessed as promising alternative to SO2 in order to control oxidative process during winemaking, due to allergic reactions incurred by sulfite sensitive individuals. In the present study, the commercial enological Tara tannin “Vitanil B″ was added, as alternative to the addit...

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Detalhes bibliográficos

Principais autores:	Irini F. Strati, Panagiotis Tataridis, Adnan Shehadeh, Arhontoula Chatzilazarou, Vasileios Bartzis, Anthimia Batrinou, Vassilia J. Sinanoglou
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Elsevier 2021-01-01
coleção:	Current Research in Food Science
Assuntos:	Malagousia white wine Enological tannin Phenolics Antioxidant activity Sensory evaluation Color parameters
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S2665927121001064
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