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- Title
Substitution of Sulfur Dioxide by Limonene in Grape Wine: Influence on Quality and Sensory Parameters.
- Authors
Yu-Wei Chen; Ming-Kuei Shih; Yung-Hsiang Tsai; Chii-Ming Jiang; Chih-Yao Hou; Ping-Hsiu Huang
- Abstract
One of the world's major economic crops, citrus fruits produce a tremendous mass of waste byproducts, including the peelings. However, it is well known that the peelings of citrus fruits are rich in antioxidants and antibacterial agents. This study evaluated the feasibility of using citrus fruits' essential oil, limonene, as a substitute for sulfur dioxide in winemaking. We obtained similar results in ethanol content and pH value in grape must treated with limonene and sulfur dioxide, indicating that limonene is a potentially feasible substitute that allows the production of sulfur dioxide-free wines. Furthermore, the total bacteria count in the musts containing limonene was lower than the musts treated with sulfur dioxide. This study aimed to develop a model showing how the citrus fruit essential oil limonene could be used to produce sulfur dioxide-free wines.
- Publication
Taiwanese Journal of Agricultural Chemistry & Food Science, 2021, Vol 59, Issue 4, p130
- ISSN
1605-2471
- Publication type
Article
- DOI
10.6578/TJACFS.202112_59(4).0003