Properties and use of sulphur dioxide.
作者信息
Usseglio-Tomasset L
机构信息
Istituto Sperimentale per l'Enologia, Asti, Italy.
出版信息
Food Addit Contam. 1992 Sep-Oct;9(5):399-404. doi: 10.1080/02652039209374090.
PMID:1298642
Abstract
This work analyses comprehensively the mechanism of action of sulphur dioxide in the process of wine-making. The use of sulphur dioxide is still a necessity for the storage and preservation of white wines. Nevertheless, the study of its physico-chemical and antimicrobial properties can make possible a large reduction of doses used even for white wines.
摘要
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