Strategies to Reduce Sulfur Dioxide in Tannat Winemaking: Effects of Chitosan and Lysozyme on Microbial Stability, Composition, and Sensory Profile

Diego Piccardo; Guzmán Favre; Tamara Fernandez-Calero; Florencia Pereyra-Farina; Yamila Celio-Ackermann; Alejandro Cammarota; Jorge Olivera; Hugo Naya; Gustavo González-Neves; Marcela González

doi:10.3390/fermentation12030124

Strategies to Reduce Sulfur Dioxide in Tannat Winemaking: Effects of Chitosan and Lysozyme on Microbial Stability, Composition, and Sensory Profile

Diego Piccardo
, Guzmán Favre
, Tamara Fernandez-Calero
, Florencia Pereyra-Farina
, Yamila Celio-Ackermann
, Alejandro Cammarota
, Jorge Olivera
, Hugo Naya
, Gustavo González-Neves
, Marcela González

Department of Natural Sciences

Research output: Contribution to journal › Article › peer-review

Original language	Undefined/Unknown
Journal	Fermentation
DOIs	https://doi.org/10.3390/fermentation12030124
State	Published - 26 Feb 2026

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10.3390/fermentation12030124

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Piccardo, D., Favre, G., Fernandez-Calero, T., Pereyra-Farina, F., Celio-Ackermann, Y., Cammarota, A., Olivera, J., Naya, H., González-Neves, G., & González, M. (2026). Strategies to Reduce Sulfur Dioxide in Tannat Winemaking: Effects of Chitosan and Lysozyme on Microbial Stability, Composition, and Sensory Profile. Fermentation. https://doi.org/10.3390/fermentation12030124

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title = "Strategies to Reduce Sulfur Dioxide in Tannat Winemaking: Effects of Chitosan and Lysozyme on Microbial Stability, Composition, and Sensory Profile",

author = "Diego Piccardo and Guzm{\'a}n Favre and Tamara Fernandez-Calero and Florencia Pereyra-Farina and Yamila Celio-Ackermann and Alejandro Cammarota and Jorge Olivera and Hugo Naya and Gustavo Gonz{\'a}lez-Neves and Marcela Gonz{\'a}lez",

year = "2026",

month = feb,

day = "26",

doi = "10.3390/fermentation12030124",

language = "Indefinido/desconocido",

journal = "Fermentation",

issn = "2311-5637",

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TY - JOUR

T1 - Strategies to Reduce Sulfur Dioxide in Tannat Winemaking: Effects of Chitosan and Lysozyme on Microbial Stability, Composition, and Sensory Profile

AU - Piccardo, Diego

AU - Favre, Guzmán

AU - Fernandez-Calero, Tamara

AU - Pereyra-Farina, Florencia

AU - Celio-Ackermann, Yamila

AU - Cammarota, Alejandro

AU - Olivera, Jorge

AU - Naya, Hugo

AU - González-Neves, Gustavo

AU - González, Marcela

PY - 2026/2/26

Y1 - 2026/2/26

UR - https://doi.org/10.3390/fermentation12030124

U2 - 10.3390/fermentation12030124

DO - 10.3390/fermentation12030124

M3 - Artículo

SN - 2311-5637

JO - Fermentation

JF - Fermentation

ER -

Strategies to Reduce Sulfur Dioxide in Tannat Winemaking: Effects of Chitosan and Lysozyme on Microbial Stability, Composition, and Sensory Profile

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