Research progress of sulfur dioxide addition substitutes and new non-thermal sterilization technology in wine production
Sulfur dioxide is widely used in wine production because of its good antibacterial and antioxidant effects, but excessive use of sulfur dioxide affects the sensory quality of wine and be detrimental to the health of consumers. At present, the market demand for wine products with low sulfur dioxide c...
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-13.pdf |
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