date:May 14, 2014
nstitute of Food Science Research (CIAL- CSIC), who found that the usage of natural additives based on inactive wine yeasts and rich in glutathione can reduce the oxidation process that is produced by the aroma loss of young wines.
The fresh, fruity and floral aroma of young wines (white and ros) can quickly disappear during their storage because of the oxidation process. Additionally, young wines can change their color due to the formation of polymers producing orange and brown color tones. Ap