Reducing SO<sub>2</sub> content in wine by combining High Pressure and glutathione addition
The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique to SO2 addition for red wine preservation. It focused on producing wines with reduced added SO2 and the simultaneous addition of glutathione (GSH) as a natural antioxidant. Selected quality...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2021-03-01
|
| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/4558 |