Effect of a grapevine-shoot waste extract on red wine aromatic properties.
María J Ruiz-MorenoRafaela RaposoBelén PuertasFrancisco J CuevasFabio ChinniciJosé Manuel Moreno-RojasEmma Cantos-VillarPublished in: Journal of the science of food and agriculture (2018)
These data revealed that only the lowest dose tested may be recommended as a suitable alternative to SO2 . Although some aromatic properties of these wines may change, these changes are not considered to affect the quality of the wines negatively. These results are useful for wineries, which face having to discover the aroma-related processes in the challenge of producing SO2 -free wines without detriment to their sensory properties. © 2018 Society of Chemical Industry.