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Quality improvement of a white and a red wine with less sulphur dioxide by the ...
Roussis, I. G.; Oliveira, J. M.; Patrianakou, M.; Cerdeira, A. L.; Drossiadis, A.The effect of a mixture of glutathione, caffeic acid and gallic acid, at 20 mg/L, 60 mg/L and 20 mg/L respectively, on the quality of a white and a red wine with less than the typical SO2 was studied. The mixture was added in Vinho Verde white wine containing 20 mg/L free SO2 at bottling. Wine quality was evaluated in comparison with wine with 20 mg/L and control wine with typical (35 mg/L) free SO2. By the sto...
Data: 2012
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Origem: RepositóriUM - Universidade do Minho
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