Abstract
Sulfur dioxide (SO2), in its several commercially available forms, is widely used in wine and related food industries as a chemical preservative and an inhibitor of microbial activity. It is active as an antioxidant in reducing chemical and enzymatic browning.
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© 1990 Van Nostrand Reinhold
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Zoecklein, B.W., Fugelsang, K.C., Gump, B.H., Nury, F.S. (1990). Sulfur Dioxide. In: Production Wine Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-8146-8_9
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DOI: https://doi.org/10.1007/978-1-4615-8146-8_9
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4615-8148-2
Online ISBN: 978-1-4615-8146-8
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