REDUCING SO2 CONTENT IN WINE BY COMBINING HIGH PRESSURE AND GLUTATHIONE ADDITION

REDUCING SO2 CONTENT IN WINE BY COMBINING HIGH PRESSURE AND GLUTATHIONE ADDITION

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The aim of this work was to examine the potential of High Pressure (HP) technology as an alternative technique for red wine preservation, focusing on the production of reduced SO2 wines while simultaneously adding glutathione (GSH), as a natural antioxidant. Selected quality parameters of red wine s...

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Bibliographic Details
Main Authors:	Stefania Christofi, George Katsaros, Athanasios Mallouchos, Valeriu Cotea, Stamatina Kallithraka
Format:	Article
Language:	English
Published:	International Viticulture and Enology Society 2021-03-01
Series:	OENO One
Subjects:	High pressure, sulphur dioxide (SO2), glutathione, wine stability, quality deterioration
Online Access:	http://revues.u-bordeaux.fr/journals/index.php/oeno-one/article/view/4558

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