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Cited article:

Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning

Pol Giménez, Arnau Just-Borras, Ignasi Solé-Clua, Jordi Gombau, José M. Heras, Nathalie Sieczkowski, Joan Miquel Canals, Fernando Zamora

BIO Web Conf., 56 (2023) 02004

Published online: 2023-02-24

DOI: https://doi.org/10.1051/bioconf/20235602004

This article has been cited by the following article(s):

The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase

Enrico Viola, Vincenzo Naselli, Rosario Prestianni, Michele Matraxia, Antonino Pirrone, Valentina Craparo, Venera Seminerio, Paola Vagnoli, Antonella Porrello, Natale Badalamenti, Antonella Maggio, Luca Settanni, Giancarlo Moschetti, Nicola Francesca and Antonio Alfonzo
Food Bioscience 104656 (2024)
https://doi.org/10.1016/j.fbio.2024.104656