Natural versus conventional production of Spanish white wines: an exploratory study.
María-Pilar Sáenz-NavajasCarlota SánchezMarivel Gonzalez-HernandezMónica BuenoCristina PeñaPurificación Fernández-ZurbanoJordi BallesterEva Parga-DansPablo Alonso GonzálezPublished in: Journal of the science of food and agriculture (2023)
It could be confirmed that NW can be globally differentiated from CW attending to their chemical and their sensory profiles, while the content in toxicants was not significantly different, with the exception of total sulphur dioxide and putrescine levels. This article is protected by copyright. All rights reserved.
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