Technological methods to reduce the amount of sulphur dioxide added

5 Technological methods to reduce the amount of sulphur dioxide added 

It has been suggested that the manipulation of winemaking conditions to optimise the antimicrobial activity of SO2 may lead to a reduction in the amount of SO2 required in juice and wine, in addition to the use of alternative preservatives, used alone or in combination with a reduced amount of SO2. 

Chemical cleaners should be easily removed from treated surfaces without leaving a residue that may influence the odour or flavour of the product that comes into contact with the treated surface. The most common chemical cleaners are chlorine, caustic and quaternary ammonium compounds, and acid-anionic surfactants. 

The relationship between the temperature and treatment time is inversely related for effective antimicrobial activity. The composition of the 

Currently, the use of refrigeration in winemaking has three main applications  

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