| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393717 | Food Control | 2012 | 9 Pages |
Abstract
⺠We study the use of silver nanoparticles as an alternative to SO2 in winemaking. ⺠Silver concentration in finished wines was well below the legal limits. ⺠Wines produced with silver nanoparticles had a lower alcoholic degree than SO2 ones. ⺠No differences in aroma and taste between silver and SO2 wines were detectable.
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Food Science
Authors
Pedro M. Izquierdo-Cañas, Esteban GarcÃa-Romero, Belén Huertas-Nebreda, Sergio Gómez-Alonso,