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 Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/6929

title: Chemical and physical methodologies for the replacement/reduction of sulfur dioxide use during winemaking: review of their potentialities and limitations
authors: Santos, Mickael
Nunes, Cláudia
Saraiva, Jorge
Coimbra, Manuel
keywords: Chemistry and Materials Science
Antimicrobial activity
Wine must
SO2-free wines
Preservation
Antioxidant capacity
issue date: 2012
publisher: Springer Verlag
abstract: Sulfur dioxide (SO 2 ) is probably one of the most versatile and efficient additives used in winemaking due to its antiseptic and antioxidant properties. This compound is also important for minimizing phenolic polymerization rate and color loss during wine aging. However, allergies caused by SO 2 -derived compounds, namely the sulfites, are becoming more frequent, causing symptoms such as headaches, nausea, gastric irritation, and breathing difficulties in asthma patients. Consequently, the legislated maximum concentration of SO 2 allowed in wines has been gradually reduced. For this reason, it is crucial in a competitive global winemaking market strategy, to reduce or even eliminate the use of SO 2 as a preservative and to search for new healthier and safe strategies. This work gives an overview of the main methodologies that have been proposed so far and that have potential to be used in winemaking as an alternative to SO 2 . The addition of compounds such as dimethyl dicarbonate, bacteriocins, phenolic compounds, and lysozyme, and the use of physical methods, namely pulsed electric fields, ultrasound, ultraviolet radiation, and high pressure are discussed and critically evaluated.
URI: http://hdl.handle.net/10773/6929
ISSN: 1438-2377
publisher version/DOI: http://dx.doi.org/10.1007/s00217-011-1614-6
source: European Food Research and Technology
appears in collectionsQOPNA - Artigos

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