Bioprotection as an alternative to SO<sub>2</sub> in the pre-fermentation phase
Additives have been used in the food industry for many years, to prevent food spoilage and extend shelf life. These chemical additives are a source of controversy and their use must be reduced in the face of societal demand. In enology, this applies in particular to sulfur dioxide (SO2). There has...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | deu |
| Published: |
International Viticulture and Enology Society
2023-09-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/7763 |