| Literature DB >> 1298642 |
Abstract
This work analyses comprehensively the mechanism of action of sulphur dioxide in the process of wine-making. The use of sulphur dioxide is still a necessity for the storage and preservation of white wines. Nevertheless, the study of its physico-chemical and antimicrobial properties can make possible a large reduction of doses used even for white wines.Entities:
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Year: 1992 PMID： 1298642 DOI： 10.1080/02652039209374090
Source DB: PubMed Journal: Food Addit Contam ISSN： 0265-203X