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Reducing the sulfur-dioxide binding power of sweet white wines by solid-phase extraction

Dorra Saidane, Jean-Christophe Barbe, Marc Birot, Hervé Deleuze; Food Chemistry, Volume 141, Issue 1, 1 November 2013, Pages 612–615

The high sulfur-dioxide binding power of sweet white wines may be reduced by extracting the naturally present carbonyl compounds from wine that are responsible for carbonyl bisulphites formation.

The carbonyl compounds mainly responsible for trapping SO2 are acetaldehyde, pyruvic acid, and 2-oxoglutaric acid.

The method employed was selective solid phase extraction, using phenylsulfonylhydrazine as a scavenging agent.

 The scavenging function was grafted onto a support prepared from raw materials derived from lignin. This approach is more acceptable to winemakers than the polymer media previously reported, as it reduces the possible contamination of wine to molecules already present in the wine making process

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Published on 14/07/2014
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