Impact of Sulfur Dioxide and Dimethyl Dicarbonate Treatment on the Quality of White Wines: A Scientific Evaluation

Impact of Sulfur Dioxide and Dimethyl Dicarbonate Treatment on the Quality of White Wines: A Scientific Evaluation

The biochemistry and physiology of raw material, the metabolism of microorganisms, and the methods used for processing and storage can affect the stability of wines. Due to the antimicrobial action of sulfur dioxide and dimethyl dicarbonate, the aim of this study is to determine the optimal treatmen...

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Main Authors: Ioana Buțerchi, Lucia Cintia Colibaba, Camelia Elena Luchian, Florin Daniel Lipșa, Eugen Ulea, Cătălin Ioan Zamfir, Elena Cristina Scutarașu, Constantin Bogdan Nechita, Liviu Mihai Irimia, Valeriu V. Cotea
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Fermentation
Subjects:
preservation
antioxidants
stability
wine quality
wine microbiology
Online Access:https://www.mdpi.com/2311-5637/11/2/86
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