The use of chitosan and an inactivated yeast to reduce the amount of sulfur dioxide in wine
This study aims to evaluate the sulfur dioxide dynamics in two wines, dry white wine Fetească albă and dry red wine Fetească neagră made in Târnave vineyard, and to observe their evolution after application of Bactiless and Longevity to lower the level of SO2. The wines from 2020 harvest were produ...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2024-05-01
|
| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | https://journals.usamvcluj.ro/index.php/fst/article/view/14849 |