Biotechnological Strategies for Controlling Wine Oxidation

Food Engineering Reviews

Volumn 5, Issue 4, 2013, Pages 217-229

  Comuzzo, Piergiorgio ^a   Zironi, Roberto ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Ascorbic acid; Fermentation management; Glutathione; Sulfur dioxide; Wine oxidation; Yeast by products

Indexed keywords

ANTIOXIDANT CAPACITY; BIOTECHNOLOGICAL APPROACHES; GLUTATHIONES; JUICE EXTRACTION; MALOLACTIC FERMENTATION; NATURAL ANTIOXIDANTS; NUTRITIONAL FACTORS; OXIDATION MECHANISMS;

AGENTS; ASCORBIC ACID; BOTTLES; FERMENTATION; FRUIT JUICES; OXIDATION; PEPTIDES; SULFUR; SULFUR DIOXIDE; YEAST;

WINE;

EID: 84886746124     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-013-9071-6     Document Type: Review

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