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The Use of Sulfur Dioxide in Must and Wine Treatment

5 Practical consequences the state of sulfur dioxide in wines [Pg.193]

The general use of sulfur dioxide (SO2) appears to date back to the end of the 18th century. Its many properties make it an indispensable aid in winemaking. Perhaps some wines could be made in total or near-total absence of SO2 but it would certainly be presumptuous to claim that all of the wines produced in the various wineries throughout the world could be made in this manner. It must also be taken into account that yeasts produce small quantities of SO2 during fermentation. In [Pg.193]

Antiseptic it inhibits the development of microorganisms. It has a greater activity on bacteria than on yeasts. At low concenffa-tions, the inhibition is transitory. High concentrations destroy a percentage of the microbial population. The effectiveness of a given [Pg.193]

Handbook of Enology Volume 1 The Microbiology of Wine and Vinifications 2nd Edition A. Lonvaud 2006 John Wiley Sons, Ltd ISBN 0-470-01034-7 [Pg.193]

Antioxidant in the presence of catalyzers, it binds with dissolved oxygen according to the following reaction  [Pg.194]

See other pages where The Use of Sulfur Dioxide in Must and Wine Treatment is mentioned: [Pg.193]    [Pg.195]    [Pg.197]    [Pg.199]    [Pg.201]    [Pg.203]    [Pg.205]    [Pg.207]    [Pg.209]    [Pg.211]    [Pg.213]    [Pg.215]    [Pg.217]    [Pg.219]    [Pg.222]    [Pg.193]    [Pg.195]    [Pg.197]    [Pg.199]    [Pg.201]    [Pg.203]    [Pg.205]    [Pg.207]    [Pg.209]    [Pg.211]    [Pg.213]    [Pg.215]    [Pg.217]    [Pg.219]    [Pg.222]    [Pg.474]    [Pg.315]   


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