文章基本信息

标题：The Use and Importance of Sulphur Dioxide in Wine Making
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作者：Turgut Cabaroğlu ; Ahmet Canbaş
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1993
卷号：18
期号：1
出版社：Association of Food Technology, Turkey
摘要：Sulphur dioxide which has an antioxidant, antioxidasic, antimicrobial, color stabilizer, dissolvent and clarifying properties must be used in wine making. During the whole production, starting from the must till marketing, the usage o appropriate amounts of sulphur dioxide has a great importance on the quality of wine. However the use of excessive amounts of sulphur dioxide is harmful for human health. Therefore sulphiting must be done carefully during the production of wine. This study was based on the literature review related to the effects and the roles of sulphur dioxide in wine making, the amounts to be added and the methods of sulphiting.