Article ID Journal Published Year Pages File Type
10894774 Trends in Food Science & Technology 2015 17 Pages PDF
Abstract
Sulphur dioxide seems indispensable in winemaking because of its properties. However, a current increasing concern about its allergies effects in food product has addressed the international research efforts on its replacement. This supposes a sufficient knowledge of its properties and conditions of use. Several studies compared SO2 properties against new alternatives that are supposed to overcome SO2 disadvantages. The question that lay on this review is how the efficiency of sulphur replacements in wine can be demonstrated. The state of the art and a deep revision of the parameters frequently determined in sulphur dioxide replacement studies in wine are summarized.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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