Supercritical CO<sub>2</sub> Processing of White Grape Must as a Strategy to Reduce the Addition of SO<sub>2</sub>

Supercritical CO<sub>2</sub> Processing of White Grape Must as a Strategy to Reduce the Addition of SO<sub>2</sub>

In winemaking, sulfur dioxide addition is the most common procedure to prevent enzymatic and microbial alterations. However, the enological industry looks for safer alternatives to preserve enological products, and high-pressure treatments with supercritical CO<sub>2</sub> are a suitable...

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Bibliographic Details
Main Authors: Cristina Cejudo, Ana Belén Díaz, Lourdes Casas, Enrique Martínez de la Ossa, Casimiro Mantell
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Foods
Subjects:
SO<sub>2</sub> alternative
preservation
PPO inactivation
antimicrobial effect
emerging technologies
high-pressure techniques
Online Access:https://www.mdpi.com/2304-8158/12/16/3085

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https://www.mdpi.com/2304-8158/12/16/3085

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