Replacement of SO2 with an Unripe Grape Extract and Chitosan during Oak Aging: Case Study of a Sangiovese Wine
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DOI: 10.3390/antiox12020365
Abstract: The aim of this study was to evaluate the chemical, microbiological and sensory characteristics of a Sangiovese wine aged in barrique with the addition of an unripe grape extract (UGE) as an alternative to sulfur… read more here.
Keywords: so2; grape extract; unripe grape; sangiovese wine ... See more keywords