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Effect of kaolin silver complex on the control of populations of Brettanomyces and acetic acid bacteria in wine
(Journal of Food Science and Technology, 2018-03-19)
In this work, the effects of kaolin silver complex (KAgC) have been evaluated to replace the use of SO2 for the control of spoilage microorganisms in the winemaking process. The results showed that KAgC at a dose of 1 ...