Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

@article{Divol2012SurvivingIT,
  title={Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts},
  author={Benoit Divol and Maret du Toit and Edward Duckitt},
  journal={Applied Microbiology and Biotechnology},
  year={2012},
  volume={95},
  pages={601-613}
}
Sulphur dioxide has been used as a common preservative in wine since at least the nineteenth century. Its use has even become essential to the making of quality wines because of its antioxidant, antioxidasic and antiseptic properties. The chemistry of SO2 in wine is fairly complex due to its dissociation into different species and its binding to other compounds produced by yeasts and bacteria during fermentation. The only antiseptic species is the minute part remaining as molecular SO2. The… CONTINUE READING