Events The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"

Event submissions

Published

10.3390/Foods2021-10944

This submission belongs to the session 10. Poster of the event The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World"

Published date

13 Oct, 2021

Academic Editor

Christopher J. Smith

Citation

Christina Sakarikou, Constantinos Giaginis, Zacharoula Kokonozi, Nikolaos Vakirtzis, Dimitrios Krassos, Yorgos Kotseridis, Georgios K. Vasios, Sulfur dioxide (SO<sub>2</sub>) replacement by <em>p</em>-coumaric acid: a green alternative in wine industry., in Proceedings of The 2nd International Electronic Conference on Foods - "Future Foods and Food Technologies for a Sustainable World", 15 October–30 October 2021, MDPI: Basel, Switzerland, doi: 10.3390/Foods2021-10944

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Sulfur dioxide (SO2) replacement by p-coumaric acid: a green alternative in wine industry.

Christina Sakarikou ¹

Constantinos Giaginis ²

Zacharoula Kokonozi ²

Nikolaos Vakirtzis ³

Dimitrios Krassos ³

Yorgos Kotseridis ⁴

Georgios K. Vasios ²

1. Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece.

2. Department of Food Science and Nutrition, School of the Environment, University of the Aegean, 81400 Myrina, Lemnos, Greece

3. Limnos Wines, Cooperative of Limnos, 81400 Myrina, Lemnos, Greece

4. Department of Food Science and Human Nutrition, School of the Food Science and Nutrition, Laboratory of Enology & Alcoholic Drings (LEAD), Agricultural University of Athens, 11855 Athens, Greece.

Abstract

Keywords

food bio-preservatives

green products

wine industry

sulfur dioxide

p-coumaric acid.

Manuscript

Poster Sakarikou et al Foods2021.pdf

Oral Presentation

Poster Sakarikou et al Foods2021.pptx

Poster

Poster Sakarikou et al Foods2021.pdf