Développement d’un procédé de réduction des sulfites dans les vins

Développement d’un procédé de réduction des sulfites dans les vins

Le SO2 est un additif utilisé en oenologie pour ses propriétés antiseptiques,antioxydantes et antioxydasiques. Il est introduit dans les vins en grandes quantités en raisonde son fort pouvoir de combinaison avec les dérivés carbonylés, ce qui limite son activité. Leproblème est que les teneurs maxim...

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Bibliographic Details
Main Author:	Bakaï, Marie-France
Other Authors:	Bordeaux
Language:	fr
Published:	2015
Subjects:	Dioxyde de soufre Dérivés carbonylés Pouvoir de combinaison Extraction sur phase solide Contaminants Sulfur dioxide Carbonyl compounds Binding power Solid-phase extraction
Online Access:	http://www.theses.fr/2015BORD0374/document

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