Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning
BIO Web of Conferences(2023)
Abstract
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 non-Saccharomyces yeast, Metschnikowia pulcherrima strain in comparison with sulfur dioxide.
MoreTranslated text
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined