Effect of the prefermentative addition of chitosan in the nitrogenous fraction and secondary fermentation products of SO2 free red wines.
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DOI: 10.1002/jsfa.10725
Abstract: BACKGROUND Different red winemaking were carried out to evaluate the effect of the prefermentative addition of chitosan as alternative to the use of SO2 on secondary products of alcoholic fermentation, yeast-available nitrogen (YAN), biogenic amines… read more here.
Keywords: red wines; fermentation; so2 free; prefermentative addition ... See more keywords