2021•LWTRequires access

Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines

Pedro Miguel Izquierdo-Cañas, Adela Mena‐Morales, José Pérez‐Navarro, Esteban García‐Romero, V.M. Cejudo-Martín de Almagro, S. Guri-Baiget, J. Mallén-Pomes

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Key concepts: Bottling line, Wine, Winemaking, Malolactic fermentation, Chemistry, Bottle, Food science, White Wine

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Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines — Research Paper | ScholarLens