Abstract
Sulfur dioxide (chemical compound with the formula SO2) naturally occurs in the atmosphere in small quantities; it is also produced by the combustion of mineral sulfur in air or with pure oxygen, or by collection from roasting of various metal sulfides. SO2 remains essential at all stages of wine production. It protects must and wine from oxidation and microbial contamination as it has numerous useful properties that contribute to stabilization of the product. Compared to the other forms, the liquefied gas has several advantages: stability over time; pure product; formulation compatible with organic approach (pure SO2 molecule); SO2 immediate release and availability in active antimicrobial molecular form; no waste due to the use of redeemable and reusable packaging. Food-grade sulfur dioxide, SO2, is placed in small-capacity unit containers (of a few kg in cylinders to up to 1 ton in drums).
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