Reducing SO(2) Doses in Red Wines by Using Grape Stem Extracts as Antioxidants

SO(2) is a very important wine preservative. However, there are several drawbacks associated with the use of SO(2) in wine. The aim of this work is to evaluate the effect of the partial substitution of SO(2) in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extrac...

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Bibliografiske detaljer
Udgivet i:Biomolecules
Main Authors: Esparza, Irene, Martínez-Inda, Blanca, Cimminelli, María José, Jimeno-Mendoza, Maria Carmen, Moler, José Antonio, Jiménez-Moreno, Nerea, Ancín-Azpilicueta, Carmen
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2020
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7599755/
https://ncbi.nlm.nih.gov/pubmed/32992977
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/biom10101369
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