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Conventional Measurements of SO2 in Red Wine Overestimate SO2 Antimicrobial Activity

Conventional Measurements of SO2 in Red Wine Overestimate SO2 Antimicrobial Activity

Winemakers routinely add sulfur dioxide (SO2) to wines to prevent microbial and oxidative spoilage. In red wines, a large portion of SO2 is bound to anthocyanins (red pigments).

Standard approaches to measuring SO2 in wines involve an initial acidification step that releases this anthocyanin-bound SO2, but it was unknown if this affected the accuracy of SO2 measurements for the purposes of predicting microbial stability.

Some authors have proposed that anthocyanin-bound SO2 is also antimicrobial, but this work refutes that claim, and shows that standard approaches do not accurately predict microbial spoilage.

We recommend reading the full text of this article at the original source: click here.

Published on 10/07/2018
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