Abstract
Sulfur dioxide (SO2) is the most common additive used in winemaking for many years. This compound is important for wine producers and consumers due to its antiseptic and antioxidant properties. However, excessive sulfites caused some symptoms such as a headache, nausea, stomach irritation and respiratory distress in asthmatic patients. Additionally, excessive SO2 in winemaking process leads to organoleptic changes of final product. For these reasons, the maximum SO2 concentrations allowed in wines were gradually reduced. In the wine industry it is essential to reduce or even eliminate SO2 especially in the production of organic wines. These obstacles lead to requirements of new healthier and safety strategies for reduction of SO2. Up to know have been discussed the priorities of SO2 used in wine making. Recently some authors evaluated studies with chemical and non-thermal alternatives of SO2. Some other authors reviewed the side effects of SO2 used in wines, but none of them have comprised the effects of new techniques in grape, must, wine and pomace. This review discussed effects of different alternatives (thermal, non-thermal, chemical and natural additives) techniques demonstrated in grape, must, wine and pomace as possible alternative to SO2 in comprehensive manner. The antioxidant, antimicrobial and sensory properties of tannin, oak and vine shoot extracts are also discussed as new alternatives of SO2. The studies demonstrated that SO2 could be lowered and even changed by using the development of new methods.
Highlights
SO2 is a chemical preservative that has been used in the preservation of dry fruits and vegetables, canned fruits and vegetables, tomato paste and jam production in the food industry for many years (Taylor et al, 1986)
The authors have discussed various techniques that have the potential to be used in the wine production for preservation as an alternative method of SO2 (Crapisi et al, 1988; Santos et al, 2012; Morata et al, 2017; Lisanti et al, 2019)
In this review article various groups of chemical, physical and natural alternative methods have been discussed for this purpose: non-thermal treatments such as high hydrostatic pressure, high power ultrasound, ultraviolet, pulsed electric field and low electric application; chemical treatments such as dimethyl dicarbonate, lysozyme, chitosan, colloidal silver complex; treatments with bacteriocins and killer toxins; application of natural plant extracts such as grape based phenolic extracts, wood and grapevine shoot extracts, olive-based extracts and other plant extracts
Summary
SO2 is a chemical preservative that has been used in the preservation of dry fruits and vegetables, canned fruits and vegetables, tomato paste and jam production in the food industry for many years (Taylor et al, 1986). The key proposed alternatives for development of alternatives of SO2 during wine production should meet some topics summarized as follows; Human health should not adversely affected; It should be available and cheap; Must have antimicrobial and antioxidant properties; Substances or techniques should not cause very large changes in quality of wine; Experimental studies in laboratory scale should be applicable in the industry; THERMAL PROCESSES. Thermal treatments such as pasteurization and sterilization are effective to inactivate undesirable microorganisms and enzyme, and are commonly used by the food industry. The advantage and limitation of these technologies are processing were highlighted, as well as the primarily studies of the underlying discussed along with the perspective insight of their future development
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