Work

Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations

Year: 2011

Type: article

Source: European Food Research and Technology

DOI: 10.1007/s00217-011-1614-6

Authors: Mickael C. Santos, Cláudia Nunes, Jorge A. Saraiva, Manuel A. Coimbra

Institution: University of Aveiro

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Fundação para a Ciência e a Tecnologia

Award: WineSulfree - Estabelecimento das bases científicas para o desenvolvimento de novas tecnologias de substituição do dióxido de enxofre em vinhos

OpenAlex ID: W1990560335

FWCI: 8.169

Cites: 111

Cited by: 185

Related to: 10