Prevention of browning development in white wine by Se addition

Prevention of browning development in white wine by Se addition

Oxidation of white wines implies modification of their organoleptic characteristics and in most cases degradation of their overall quality. The development of oxidative browning is associated with polyphenol oxidation, and it can be accelerated by the presence of metal ions such as Fe2+ while it may...

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Bibliographic Details
Main Authors:	Eftihia Vlahou, Christofi Stefania, Roussis Ioannis G., Kallithraka Stamatina
Format:	Article
Language:	English
Published:	EDP Sciences 2023-01-01
Series:	BIO Web of Conferences
Online Access:	https://www.bio-conferences.org/articles/bioconf/full_html/2023/01/bioconf_oiv2022_02015/bioconf_oiv2022_02015.html

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