Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine

Effect of Different Reducing Agents on Aromatic Compounds, Antioxidant and Chromatic Properties of Sauvignon Blanc Wine

Sulfur dioxide (SO<sub>2</sub>) is widely the most used enological additive with reductive, antiseptic and dissolving properties. According to increasing health concerns and the gradual decrease in total SO<sub>2</sub> concentrations allowed in wine, alternative and supplemen...

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Bibliographic Details
Main Authors: Ana-Marija Jagatić Korenika, Josipa Biloš, Bernard Kozina, Ivana Tomaz, Darko Preiner, Ana Jeromel
Format: Article
Language:English
Published: MDPI AG 2020-07-01
Series:Foods
Subjects:
antioxidant activity
aromatic compounds
chromatic parameters
OAV
reducing agents
ROC
Online Access:https://www.mdpi.com/2304-8158/9/8/996

Internet

https://www.mdpi.com/2304-8158/9/8/996

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