| Issue |
BIO Web Conf.
Volume 56, 2023
43rd World Congress of Vine and Wine
|
|
|---|---|---|
| Article Number | 02004 | |
| Number of page(s) | 4 | |
| Section | Oenology | |
| DOI | https://doi.org/10.1051/bioconf/20235602004 | |
| Published online | 24 February 2023 | |
Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning
1
Departament de Bioquímica i Biotecnologia, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili,
C/Marcel.li Domingo 1,
43007
Tarragona, Spain
2
Lallemand Bio S.L.,
C/ Galileu 303. 1ª planta,
08028
Barcelona, Spain
This communication studies some possible strategies to reduce or even to replace sulfur dioxide in winemaking. Specifically, the aim of this work was to study the protective effect against oxidation of a commercial inactivated dry yeast (IDY) with very high level of glutathione, and of a selected non-Saccharomyces yeast, Metschnikowia pulcherrima strain in comparison with sulfur dioxide.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0/).
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