PROPERTIES AND USE OF SULFUR-DIOXIDE

被引：34
|
作者：
USSEGLIOTOMASSET, L
机构：
[1] Istituto Sperimentale per l’Enologia, Asti
来源：
FOOD ADDITIVES AND CONTAMINANTS | 1992年 / 9卷 / 05期
关键词：
SO2; WINE-MAKING; KETOACIDS; ANTIOXIDANTS; ANTIMICROBIAL ACTION;
D O I：
10.1080/02652039209374090
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
引用
收藏
页码：399 / 404
页数：6
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