DOAJ Open Access 2024

Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials

Aikaterini Karampatea Adriana Skendi Maria Irakli Elisavet Bouloumpasi

Abstrak

For a long time, sulfur dioxide (SO<sub>2</sub>) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. Since the expected trend for the near future is to keep reducing the concentration of sulfites, many investigations focus on alternative chemical, biological, or physical processes. This study aims to evaluate the chemical, antioxidant, and sensory impact of a plant-based product used as sulfur dioxide replacement (SDR) in white, rosé, and red wines produced as a result of the application of different vinification protocols. The physicochemical and sensory evaluation of the different wines produced showed that this plant-based product could be a good candidate, but appropriate winemaking treatments and optimization are needed to limit wine defects.

Topik & Kata Kunci

Nutrition. Foods and food supply Nutritional diseases. Deficiency diseases

Penulis (4)

Aikaterini Karampatea

Adriana Skendi

Maria Irakli

Elisavet Bouloumpasi

Format Sitasi

APA MLA BibTeX

Karampatea, A., Skendi, A., Irakli, M., Bouloumpasi, E. (2024). Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials. https://doi.org/10.3390/beverages10040110

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Informasi Jurnal

Tahun Terbit: 2024
Sumber Database: DOAJ
DOI: 10.3390/beverages10040110
Akses: Open Access ✓