Sulfur Dioxide (SO<sub>2</sub>) Replacement with <i>p</i>-Coumaric Acid: A Green Alternative in Wine Industry

Sulfur Dioxide (SO<sub>2</sub>) Replacement with <i>p</i>-Coumaric Acid: A Green Alternative in Wine Industry

<b>Introduction:</b> Sulfur dioxide has been traditionally used in winemaking as an effective preservative even though it often has negative taste- and health-related effects on consumers, particularly when used in excess. Furthermore, it can induce both SO<sub>2</sub>-relate...

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Bibliographic Details
Main Authors: Christina Sakarikou, Constantinos Giaginis, Zacharoula Kokonozi, Nikolaos Vakirtzis, Dimitrios Krassos, Yorgos Kotseridis, Georgios K. Vasios
Format: Article
Language:English
Published: MDPI AG 2021-10-01
Series:Biology and Life Sciences Forum
Subjects:
food bio-preservatives
green products
wine industry
sulfur dioxide
<i>p</i>-coumaric acid
Online Access:https://www.mdpi.com/2673-9976/6/1/89

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