2005•Unpublished venueRequires access

The Use of Sulfur Dioxide in Must and Wine Treatment

Pascal Ribéreau‐Gayon, Denis Dubourdieu, Bernard Donèche, Aline Lonvaud‐Funel

Abstract

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

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Key concepts: Sulfur dioxide, Winery, Winemaking, Sulfur, Chemistry, Silicon dioxide, Environmental chemistry, Wine