Botanical Extracts Used as Wine Preservatives

<p>The aim of the study was to eliminate the potentially harmful sulfite salts normally added to wine - based products for preservation purposes with the introduction into the wine natural products, with pronounced antioxidant activity. Frieze - dried samples taken from the plants Hippophaes a...

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Bibliographic Details
Main Authors: Charalampos Proestos (Author), Konstantinos Sflomos (Author), Panagiotis Zoumpoulakis (Author), Panagiotis Tatarides (Author), Vassilia J Sinanoglou (Author)
Format: Book
Published: International Journal of Agricultural Science and Food Technology - Peertechz Publications, 2015-09-28.
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042 |a dc 
100 1 0 |a Charalampos Proestos  |e author 
700 1 0 |a  Konstantinos Sflomos  |e author 
700 1 0 |a  Panagiotis Zoumpoulakis  |e author 
700 1 0 |a  Panagiotis Tatarides  |e author 
700 1 0 |a  Vassilia J Sinanoglou  |e author 
245 0 0 |a Botanical Extracts Used as Wine Preservatives 
260 |b International Journal of Agricultural Science and Food Technology - Peertechz Publications,   |c 2015-09-28. 
520 |a <p>The aim of the study was to eliminate the potentially harmful sulfite salts normally added to wine - based products for preservation purposes with the introduction into the wine natural products, with pronounced antioxidant activity. Frieze - dried samples taken from the plants Hippophaes and Goji Berry were added to dry white and red wines after their fermentation phase. In all sample tests the sensory and oenological characteristics remained almost unchanged compared to original samples (without the addition of natural products), although their antioxidant activity was significantly increased when leaves of the plant Hippophaes were added. Goji berry fruits and fruit of Hippophaes plant increased antioxidant activity compared to original samples.</p> 
540 |a Copyright © Charalampos Proestos et al. 
546 |a en 
655 7 |a Short Communication  |2 local 
856 4 1 |u https://doi.org/10.17352/2455-815X.000003  |z Connect to this object online.