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  • » Polyphenols as a natural alternative to the use of sulphites in winemaking
  • Inactivated yeasts: production and technological characteristics
    Piergiorgio Comuzzo, Di4A, Università di Udine; Federico Giotto, Giottoconsulting srl; Gianmaria Zanella, Enologica Vason
    The role of yeast derivatives in the activation of alcoholic fermentation is well known. However, the lack of knowledge about the composition of these products makes their use essentially based on ...
    Published on: 17/02/2020

Polyphenols as a natural alternative to the use of sulphites in winemaking

Almudena GARCÍA-RUIZ, M.Victoria MORENO-ARRIBAS, Pedro J. MARTÍN-ÁLVAREZ, Begoña BARTOLOMÉ*; Instituto de Investigación en Ciencias de la Alimentación

This paper summarizes the results of a systematic study on the effect of polyphenols on the growth and metabolism of wine LAB, and its mechanism of action, also evaluated the possible use of natural phenolic extracts as antimicrobial additives during winemaking.
Published on 08/07/2013
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