Kvasny Prum. 1986; 32(9): 205-209 | DOI: 10.18832/kp1986058

Possibilities to ensure wine stability at reduced SO2 content.Peer-reviewed article

E. MINÁRIK, A. VEREŠ

Aspects of hygiene and demands for SO₂ content in wine in the same of obligatory measures of reducing the concentration of foreign substances in food by the Ministry of Health valid from January 1^st, 1986, in Czechoslovakia are discussed. The role of SO₂ in wine making in general and the importance of molecular H₂SO₃ in particular are explained. Microbiological, biochemical and technological importance of sulphur dioxide to provide stability of wine products and possibilities of reducing the content of SO₂ is wines in elucidated.
(In Slovak, English summary only)

Keywords: wine, stability, SO2

Published: September 1, 1986