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Ough, C.S. and Were, L. (2005) Sulfur Dioxide and Sulfites. In: Davidson, P.M., Sofos, J.N. and Branen, A.L., Eds., Antimicrobials in Food, 3rd Edition, CRC Press, Boca Raton, 143-167.

has been cited by the following article:

• TITLE: Correlation of Microbiological Stability with Redox Processes in White Wines

  AUTHORS: Gheorghe Duca, Rodica Sturza, Natalia Vladei, Ecaterina Covaci

  KEYWORDS: White Wines, Acetobacter, Sulfur Dioxide, Redox Processes, Oxygen

  JOURNAL NAME: Food and Nutrition Sciences, Vol.15 No.3, March 25, 2024

  ABSTRACT: In this paper, the authors analyzed the correlation between the microbiological stability of white wines and the content of sulfur dioxide, which influences the main redox processes that take place in the technological stages of the wine. The consecutive, parallel and spontaneous development of several redox processes and their impact on the quality, microbiological and crystalline stability of white wines were examined. The reduction of additive and subtractive technological interventions, of the amounts of adjuvants (sulphurous anhydride) is essential for the production of organic wines.