| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541560 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Replacement of SO2 by lysozyme and oenological tannins has been investigated in white wines. ⺠The analysis of volatile profiles in GC-MS show some interesting differences, the reasons for which are discussed. ⺠The evolution of wines alcohol/ester/acid profiles has been followed for the first time over a 1 year of bottle storage. ⺠The results suggest that the replacement of SO2 by lysozyme and tannins results in wines with distinct volatile profiles.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Francesca Sonni, Fabio Chinnici, Nadia Natali, Claudio Riponi,