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Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine
Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO(2)) on consumer health has focused the interest on replacing or reducing SO(2) use. Our work aims...
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| Pubblicato in: | Microorganisms |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2020
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7285243/ https://ncbi.nlm.nih.gov/pubmed/32429079 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8050738 |
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