Use of AirMixing M.I.® resonance waves to produce aroma richer Sangiovese wine without sulphites addition in a sustainable way

Author:

Pettinelli Stefano,Alfieri Gianmarco,Bianchi AlessandroORCID,Uliva Andrea,Floridia Giuseppe,Bellincontro Andrea,Mencarelli Fabio

Funder

Tuscany Region

Ministero dell'Istruzione dell'Università e della Ricerca

Publisher

Elsevier BV

Reference50 articles.

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2. Differences in the levels of sulphites and pesticide residues in soils and wines and under organic and conventional production methods;Alonso González;Journal of Food Composition and Analysis,2022

3. Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine;Bakker;Journal of the Science of Food and Agriculture,1998

4. Peroxidase: A multifunctional enzyme in grapevines;Barceló;Functional Plant Biology,2003

5. Improving colour extraction and stability in red wines: The use of maceration enzymes and enological tannins;Bautista-Ortín;International Journal of Food Science and Technology,2005

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