New Antioxidants: Between Innovation and Sustainability
May 13 @ 8:00 am – 9:00 am PDT
This presentation will explore promising new antioxidant alternatives for reducing sulfur dioxide levels in winemaking. It will present findings on bioprotection and the use of yeast derivatives; finally, it will conclude with the production, through eco-friendly processes, of white wine lees extracts and their application as antioxidants in winemaking.
Free
