کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10894774 | 1082617 | 2015 | 17 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review
ترجمه فارسی عنوان
نشان دادن کارایی جایگزین های دی اکسید گوگرد در شراب: بررسی پارامتر
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Sulphur dioxide seems indispensable in winemaking because of its properties. However, a current increasing concern about its allergies effects in food product has addressed the international research efforts on its replacement. This supposes a sufficient knowledge of its properties and conditions of use. Several studies compared SO2 properties against new alternatives that are supposed to overcome SO2 disadvantages. The question that lay on this review is how the efficiency of sulphur replacements in wine can be demonstrated. The state of the art and a deep revision of the parameters frequently determined in sulphur dioxide replacement studies in wine are summarized.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 42, Issue 1, March 2015, Pages 27-43
Journal: Trends in Food Science & Technology - Volume 42, Issue 1, March 2015, Pages 27-43
نویسندگان
Raúl F. Guerrero, Emma Cantos-Villar,