Limit SO2 content of wines by applying High Hydrostatic Pressure
Stefania Christofi, Dimitris Malliaris, George Katsaros, Efstathios Ζ. Panagou, Σταματίνα Καλλιθράκα
Topics & Concepts
ChemistryWineFood scienceHydrostatic pressureRoastingWine colorAntioxidantShelf lifeSensory analysisAnthocyaninTanninHigh-performance liquid chromatographyChromatographyBiochemistryPhysical chemistryPhysicsThermodynamicsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality