Properties and use of sulphur dioxide. |
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Authors: | L Usseglio-Tomasset |
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Affiliation: | Istituto Sperimentale per l'Enologia, Asti, Italy. |
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Abstract: | This work analyses comprehensively the mechanism of action of sulphur dioxide in the process of wine-making. The use of sulphur dioxide is still a necessity for the storage and preservation of white wines. Nevertheless, the study of its physico-chemical and antimicrobial properties can make possible a large reduction of doses used even for white wines. |
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