Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning
This communication studies some possible strategies to reduce or even to replace sulfur dioxide in winemaking. Specifically, the aim of this work was to study the protective effect against oxidation of a commercial inactivated dry yeast (IDY) with very high level of glutathione, and of a selected no...
| Main Authors: | , , , , , , , |
|---|---|
| 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_02004/bioconf_oiv2022_02004.html |