UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>

UV-C-induced changes in a white wine: Evaluating the protective power of hydrolysable tannins and SO<sub>2</sub>

UV‑C treatment is a non-thermal technology that could be used for the microbiological stabilisation of must and wine. However, light - in this case UV‑C light - has an impact on wine. UV‑C is a high-energy light source and can promote photo-induced oxidation reactions. The formation of reactive oxyg...

Full description

Bibliographic Details
Main Authors: Svetlana Cvetkova, Michael Wacker, Jutta Keiser, Benedikt Hirt, Mario Stahl, Maren Scharfenberger-Schmeer, Dominik Durner
Format: Article
Language:English
Published: International Viticulture and Enology Society 2024-04-01
Series:OENO One
Subjects:
UV-C
2-aminoacetophenone
SO2
hydrolysable tannins
white wine
tryptophan
Online Access:https://oeno-one.eu/article/view/7697

Internet

https://oeno-one.eu/article/view/7697

Similar Items