Abstract
This article reviews the use of preservatives in wine fermentation. Most of the article is devoted to the use of sulphur dioxide in these fermentations. Other preservatives which have been recommended are also referred to briefly. The use of sulphur dioxide as a partial sterilant and as an antioxidant in wine fermentations is a long‐standing practice. However, wine producers are being persuaded to use much smaller amounts of sulphur dioxide than have been used traditionally. By seeking a deeper understanding of how sulphur dioxide interacts with wine and wild yeasts, the action of this preservative could be optimised. This article describes the extent to which this long‐term aim is being achieved.
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