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Properties and use of sulphur dioxide

 

作者: L. Usseglio‐Tomasset,  

 

期刊: Food Additives & Contaminants  （Taylor Available online 1992）
卷期: Volume 9, issue 5  

页码: 399-404

 

ISSN:0265-203X

 

年代: 1992

 

DOI:10.1080/02652039209374090

 

出版商: Taylor & Francis Group

 

关键词: SO2;wine‐making;ketoacids;antioxidants;antimicrobial action

 

数据来源: Taylor

 

摘要:

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.

 

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