Impact of SO2 Concentration on Wine Quality
Session
Agriculture, Food Science and Technology
Description
The purpose of this paper was the determination of some physicochemical parameters in the wine, with special emphasis on total sulfur dioxide (TSO2) and free sulfur dioxide (FSO2) concentration. The aim was to see how the professional criteria are being applied by our oenologists during different stages of winemaking, and consequently the impact of these wines may have on human health in the future. A total of 12 wine samples were analyzed. Sampling was done at three wine cellars in Rahovec – Kosovo. Samples were taken from the wine tanks and bottled wine. The types of analyzed wines have been Chardonnay and Cabernet Sauvignon. Applying standard work protocols, the analysis were performed at the laboratory of the company Stone Castle Wine – Rahovec. The EU has set a legal limit for total SO2 of 150 mg/L in red wines and 200 mg/L in white wines. Most of the samples turned out to be within the EU permissible levels, excluding a sample in which concentration of TSO2 above the EU permissible values has been observed, as well as in some other samples, critical values of FSO2 have also been observed. As a conclusion, these wines generally do not pose a risk to human health in the future.
Keywords:
Wine, Yeast, Total SO2, Free SO2
Session Chair
Kastriot Pehlivani
Session Co-Chair
Violeta Lajqi Makolli/ Ismet Babaj
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-96-7
Location
Lipjan, Kosovo
Start Date
31-10-2020 9:00 AM
End Date
31-10-2020 10:45 AM
DOI
10.33107/ubt-ic.2020.189
Recommended Citation
Durguti, Valon and Popaj, Fatjona, "Impact of SO2 Concentration on Wine Quality" (2020). UBT International Conference. 31.
https://knowledgecenter.ubt-uni.net/conference/2020/all_events/31
Impact of SO2 Concentration on Wine Quality
Lipjan, Kosovo
The purpose of this paper was the determination of some physicochemical parameters in the wine, with special emphasis on total sulfur dioxide (TSO2) and free sulfur dioxide (FSO2) concentration. The aim was to see how the professional criteria are being applied by our oenologists during different stages of winemaking, and consequently the impact of these wines may have on human health in the future. A total of 12 wine samples were analyzed. Sampling was done at three wine cellars in Rahovec – Kosovo. Samples were taken from the wine tanks and bottled wine. The types of analyzed wines have been Chardonnay and Cabernet Sauvignon. Applying standard work protocols, the analysis were performed at the laboratory of the company Stone Castle Wine – Rahovec. The EU has set a legal limit for total SO2 of 150 mg/L in red wines and 200 mg/L in white wines. Most of the samples turned out to be within the EU permissible levels, excluding a sample in which concentration of TSO2 above the EU permissible values has been observed, as well as in some other samples, critical values of FSO2 have also been observed. As a conclusion, these wines generally do not pose a risk to human health in the future.