ISSN:
1745-4557
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The addition of sulfur dioxide to wines has been an usual practice in the winemaking industry for a long time. It is important to analyze for it because it is toxic to humans and it also strongly influences the formation of histamine durirg the fermentation. Red wines, the production of which is entirely carried out using traditional (artisanal) procedures, from the Tacoronte-Acentejo region were analyzed for total and free SO2. Statistical results show a mean content of 115 mg/L total SO2 and 22.0 mg/L free SO2. There is a significant statistic correlation between the free SO2 content in musts and the alcoholic degree reached in the wines, as well as with the permanganate index. There is also a significant correlation between total SO2 and sulfate contents in wines.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4557.1999.tb00925.x
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