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Use of Sulfur Dioxide in Winemaking
Author(s) -
OUGH C. S.,
CROWELL E. A.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06620.x
Subject(s) - wine , winemaking , chemistry , sulfur dioxide , food science , aeration , white wine , bottling line , organic chemistry
Ten juices of common wine cultivars were studied to determine if pretreatment of the juice with air, blanketing the juice with nitrogen or pretreatment with sulfur dioxide (SO 2 ) was the most satisfactory method to make the better wine. Further treatment with SO 2 was made later at intervals. The pretreatment with aeration lowered the final color in the wine compared to nitrogen blanketing. SO 2 pretreatment gave the lowest colored juice for the white wines. All juices treated with SO 2 later had much lower color. Wines without SO 2 were generally less liked. Pretreatment of juice with SO 2 helped preserve good color and sensory attributes of the wines but later treatments with SO 2 were more essential in improving and maintaining quality. Oxidation was probably the most important control exercised by SO 2 additions.