8. The Use of Sulfur Dioxide in Must and Wine Treatment
Published Online: 8 MAY 2006
DOI: 10.1002/0470010363.ch8
Copyright © 2006 John Wiley & Sons, Ltd
Book Title
Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition
Additional Information
How to Cite
Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A. (2006) The Use of Sulfur Dioxide in Must and Wine Treatment, in Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010363.ch8
Publication History
- Published Online: 8 MAY 2006
- Published Print: 16 DEC 2005
ISBN Information
Print ISBN: 9780470010341
Online ISBN: 9780470010365
- Summary
- Chapter
Keywords:
- oxidation–reduction potential;
- chronic toxicity;
- sugar derivatives;
- botrytized grapes;
- allergic reactions;
- storage temperature;
- antifungal activities;
- malolactic fermentation
Summary
This chapter contains sections titled:
Introduction
Physiological effects
Chemistry of sulfur dioxide
Molecules binding sulfur dioxide
Practical consequences: the state of sulfur dioxide in wines
Antimicrobial properties of sulfur dioxide
The role of sulfur dioxide in winemaking
The use of sulfur dioxide in the winery
References