Products and Methods Complementing the Effect of Sulfur Dioxide

3 Octanoic and decanoic acids (saturated short-chain fatty acids) 

Considering the legitimate desire to lower sulfur dioxide concentrations, it is normal to search for adjuvants that complement its action by reinforcing the effectiveness of one of its properties. This chapter covers such chemical products and physical processes that have been or are likely to be authorized by the legislation of different 

Sorbic acid, which can be used to increase the antimicrobial properties of sulfur dioxide, is now well known and authorized in many countries. The possibility of using octanoic and decanoic acids will also be covered, though they are not currently authorized. They do not seem to pose any hygiene problems, and they exist 

Handbook of Etiology Volume 1 The Microbiology of Wine and Vinifications 2nd Edition P. Rib reau-Gayon, D. Dubourdieu, B. Donk he and A. Lonvaud 2006 John Wiley Sons, Ltd ISBN 0-470-01034-7 

Nnmerous antibiotics and antiseptics known to act on wine yeasts have not yet been anthorized, for reasons of hygiene. One those most recently proposed, 5-nitrofurylacrylic acid, is a powerfnl fnn-gicide but is highly carcinogenic and indnces ethyl intoxication. Another, pimaricine, is antodegrad-able and has a fungistatic effect, withont known secondary effects it is already anthorized in the food industry. A proposal requesting the official approval of this product has been filed in France. 

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Products and Methods Complementing the Effect of Sulfur Dioxide... 

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