The efficiency of experimental activated carbons from vegetable waste in reducing the risk of oxidation in white grape musts

Abstract

The study used musts obtained from healthy grapes and grapes infected with mold from both local white grape varieties (Feteasca Regală, Viorica, Legenda) and European varieties (Sauvignon Blanc, Pinot Gris), from different geographical regions. Enzymatic activities of PFO, concentrations of polyphenolic substances, and trichromatic characteristics were monitored over time.