Glasnik Zaštite Bilja, Vol. 42 No. 6, 2019.
Review article
https://doi.org/10.31727/gzb.42.6.11
Impact of sulfur dioxide in wine
Nebojša Kojić
orcid.org/0000-0002-2833-7532
Abstract
Sulfur dioxide has been used in winemaking for centuries, as time has shown, for its antioxidant and antiseptic properties. No replacement has been found yet, which would meet the requirements of durability and biological stability. The negative effects of sulfur dioxide use are mainly related to its use in excessive amounts. High concentrations of sulfur dioxide compromise the aroma and taste of wine and significantly increase the risk of hydrogen sulfide formation. Because it can cause allergic reactions, sulfur dioxide is designated as an allergen and its concentration in wines is regulated by law. From all the above it is necessary to quantify sulfur dioxide in wine by different methods.
Keywords
sulfur dioxide; allergen; legal regulations; methods of determining sulfur dioxide
Hrčak ID:
231244
URI
Publication date:
24.12.2019.
Visits: 2.029 *