date:May 14, 2014
art from the loss of pleasant aromas, this process can produce unpleasant aromas similar to some aged wines.
From a technological point of view, an interesting solution to minimize this problem could be the usage of antioxidant compounds that delay the appearance of these types of reaction from deterioration. However, the most widespread oenological practice, the usage of chemical antioxidants (sulfites), can provoke adverse effects in some consumers sensitive to this compound. This is the reas