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- Lisanti, Maria Tiziana; Blaiotta, Giuseppe; Nioi, Claudia; Moio, Luigi
- Comprehensive reviews in food science and food safety 2019 v.18 no.2 pp. 455-479
- additives; antimicrobial properties; antioxidants; chemistry; process control; spoilage; sulfur dioxide; wine industry; winemaking; wines
- ... The use of sulfur dioxide (SO₂) as wine additive is able to ensure both antioxidant protection and microbiological stability. In spite of these undeniable advantages, in the last two decades the presence of SO₂ in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO₂ concentrat ...