The Role of Sulfur Dioxide in Wine

Authors: Roger B Boulton Vernon L Singleton Linda F Bisson Ralph E Kunkee

Publish Date: 1999

Volume: , Issue: , Pages: 448-473

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Abstract

While the use of sulfur dioxide in winemaking dates back to Egyptian and Roman times Bioletti 1912 the full extent of its role in wines is often not understood because of the multiple activities and reactions in which it is involved It had been estimated in the early part of this century that the free forms possessed approximately 50 times the antiseptic activity of the bound forms Bioletti 1912 While most of the sulfur dioxide found in wine is deliberately added to the must juice or wine significant amounts are normally produced by yeast during fermentation Weeks 1969 Bidan and Collon 1985

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