Properties and use of sulphur dioxide
- 1 September 1992
- journal article
- review article
- Published by Taylor & Francis in Food Additives & Contaminants
- Vol. 9 (5) , 399-404
- https://doi.org/10.1080/02652039209374090
Abstract
This work analyses comprehensively the mechanism of action of sulphur dioxide in the process of wine‐making. The use of sulphur dioxide is still a necessity for the storage and preservation of white wines. Nevertheless, the study of its physico‐chemical and antimicrobial properties can make possible a large reduction of doses used even for white wines.Keywords
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