Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: Review of their potentialities and limitations

European Food Research and Technology

Volumn 234, Issue 1, 2012, Pages 1-12

  Santos, Mickael C ^a   Nunes, Cláudia ^a   Saraiva, Jorge A ^a   Coimbra, Manuel A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Antimicrobial activity; Antioxidant capacity; Preservation; SO 2 free wines; Wine must

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; BACTERIOCINS; DICARBONATE; HIGH PRESSURE; MARKET STRATEGIES; PHENOLIC COMPOUNDS; PHYSICAL METHODS; POLYMERIZATION RATES; PULSED ELECTRIC FIELD; WINE-AGING;

ELECTRIC FIELDS; PHENOLS; SULFUR; ULTRAVIOLET RADIATION; WINE; WOOD PRESERVATION;

SULFUR DIOXIDE;

EID: 84855236303     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-011-1614-6     Document Type: Review

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