date:Sep 18, 2012
ols in grapes used to make most standard or low quality wines, the team noted, adding that such products were doomed to use either SO2 or ascorbic acid (a form of Vitamin C) to reduce oxidative reactions.
Other additives wood chips, enzymes, tannin, E163 were now commonly used by winemakers to improve the sensory profile of wines to make them more competitive and reduce defects, they added.
Pedroza et al. noted that juice industry grape marc was another option, since waste skins from this in