ALTERNATIVE METHODS OF SULFUR DIOXIDE USED IN WINE PRODUCTION

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dc.contributor.authorYildirim, Hatice Kalkan
dc.contributor.authorDarici, Burcu
dc.date.accessioned2020-12-01T12:04:50Z
dc.date.available2020-12-01T12:04:50Z
dc.date.issued2020
dc.departmentEge Üniversitesien_US
dc.description.abstractSulfur dioxide (SO2) is the most common additive used in winemaking for many years. This compound is important for wine producers and consumers due to its antiseptic and antioxidant properties. However, excessive sulfites caused some symptoms such as a headache, nausea, stomach irritation and respiratory distress in asthmatic patients. Additionally, excessive SO2 in winemaking process leads to organoleptic changes of final product. For these reasons, the maximum SO2 concentrations allowed in wines were gradually reduced. in the wine industry it is essential to reduce or even eliminate SO2 especially in the production of organic wines. These obstacles lead to requirements of new healthier and safety strategies for reduction of SO2 . Up to know have been discussed the priorities of SO2 used in wine making. Recently some authors evaluated studies with chemical and non-thermal alternatives of SO2 . Some other authors reviewed the side effects of SO2 used in wines, but none of them have comprised the effects of new techniques in grape, must, wine and pomace. This review discussed effects of different alternatives (thermal, non-thermal, chemical and natural additives) techniques demonstrated in grape, must, wine and pomace as possible alternative to SO2 in comprehensive manner. the antioxidant, antimicrobial and sensory properties of tannin, oak and vine shoot extracts are also discussed as new alternatives of SO2 . the studies demonstrated that SO2 could be lowered and even changed by using the development of new methods.en_US
dc.identifier.doi10.15414/jmbfs.2020.9.4.675-687
dc.identifier.endpage687en_US
dc.identifier.issn1338-5178
dc.identifier.issn1338-5178en_US
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85090660216en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage675en_US
dc.identifier.urihttps://doi.org/10.15414/jmbfs.2020.9.4.675-687
dc.identifier.urihttps://hdl.handle.net/11454/62761
dc.identifier.volume9en_US
dc.identifier.wosWOS:000512384800002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherSlovak Univ Agriculture Nitraen_US
dc.relation.ispartofJournal of Microbiology Biotechnology and Food Sciencesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectsulfur dioxide (SO2)en_US
dc.subjectnatural alternativesen_US
dc.subjectplant extractsen_US
dc.subjectphysical treatmentsen_US
dc.titleALTERNATIVE METHODS OF SULFUR DIOXIDE USED IN WINE PRODUCTIONen_US
dc.typeReview Articleen_US

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