Emerging Non-Thermal Technologies as Alternative to SO<sub>2</sub> for the Production of Wine

Emerging Non-Thermal Technologies as Alternative to SO<sub>2</sub> for the Production of Wine

SO<sub>2</sub> is an antioxidant and selective antimicrobial additive, inhibiting the growth of molds in the must during the early stages of wine production, as well as undesirable bacteria and yeasts during fermentation, thus avoiding microbial spoilage during wine production and storag...

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Bibliographic Details
Main Authors: Filipa V. M. Silva, Sanelle van Wyk
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
sulfur dioxide
pasteurization
pulsed electric field
high pressure processing
microbial inactivation
<i>Brettanomyces</i>
Online Access:https://www.mdpi.com/2304-8158/10/9/2175

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