Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review-Reference-Cited by-同舟云学术

Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

Published:2015-03 Issue:1 Volume:42 Page:27-43
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Guerrero Raúl F.,Cantos-Villar Emma

Funder

European Social Fund

INIA

FEDER

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference64 articles.

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2. Evaluating the efficacy of lysozyme against lactic acid bacteria under different winemaking scenarios;Azzolini;South African Journal for Enology and Viticulture,2010

3. The chemical and sensorial effects of lysozyme addition to red and white wines over six months' cellar storage;Bartowsky;Australian Journal of Grape and Wine Research,2004

4. High hydrostatic pressure treatment of beer and wine: a review;Buzrul;Innovative Food Science & Emerging Technologies,2012

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