Winemaking techniques to produce wines without sulfur dioxide

Pasquale TAMBORRA, Aline T. TOCI, Pasquale CRUPI, Leone CANTARINI, Donato ANTONACCI; Consiglio per la ricerca e la sperimentazione in agricoltura, Bar

The aim of this study was to evaluate, by sensorial analysis, volatile compounds and oenological parameters, the reliability of wines from three different grape varieties (Chardonnay, Pinot and Montepulciano) produced by adding ascorbic acid, lysozyme and tannins replacing sulfur dioxide.

Poster presented at Enoforum 2013, 7-9 May, Arezzo (Italy)

Published on 05/05/2014
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