Application of ozone during grape drying for the production of straw wine. effects on the microbiota and compositive profile of grapes
Journal of applied microbiology | 7 Apr 2018
R Guzzon, E Franciosi, S Moser, I Carafa and R Larcher
Straw wine is an high-valuable oenological production, affected by relevant economical losses due to proliferation of spoilage microorganisms during drying grapes, after being harvested. In this work ozone was evaluated as tool to preserve grapes during drying, in terms of both qualitative and quantitative changes induced in the epiphytic microflora. In addition, the alteration exerted by ozone on grape’s chemical composition was analyzed.
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