The Effect of Sulfites and Their Analysis in Wine Production: A Case Study in Kosovo
Session
Agriculture, Food Science and Technology
Description
Sulfites, long employed in wine preservation and stabilization, remain a topic of debate in the wine industry due to concerns about their potential adverse effects on consumer health. This study examines the role of these compounds in maintaining wine quality, with a specific focus on local varieties, including Theranda Wine. Sulfur dioxide (SO₂) is widely used in the wine industry due to its antioxidant and antimicrobial properties. However, due to health concerns, consumer demand for wines with lower levels of SO₂ or that have completely replaced it has been increasing. Using advanced analytical techniques, the research evaluates sulfite concentrations and their influence on both the product's characteristics and the well-being of consumers. As essential preservatives, sulfites prevent oxidation and microbial growth, helping to preserve the distinct qualities of wines. The findings aim to inform producers and consumers about the benefits and risks associated with sulfite use, contributing to the ongoing improvement of winemaking practices.
Keywords:
Sulfites, Wine Quality, Kosovo Wines, Public Health, Chemical Analysis
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-982-15-3
Location
UBT Kampus, Lipjan
Start Date
25-10-2024 9:00 AM
End Date
27-10-2024 6:00 PM
DOI
10.33107/ubt-ic.2024.269
Recommended Citation
Krasniqi, Uarata; Lajqi, Violeta; and Ajazi, Flutura C., "The Effect of Sulfites and Their Analysis in Wine Production: A Case Study in Kosovo" (2024). UBT International Conference. 20.
https://knowledgecenter.ubt-uni.net/conference/2024UBTIC/AFCT/20
The Effect of Sulfites and Their Analysis in Wine Production: A Case Study in Kosovo
UBT Kampus, Lipjan
Sulfites, long employed in wine preservation and stabilization, remain a topic of debate in the wine industry due to concerns about their potential adverse effects on consumer health. This study examines the role of these compounds in maintaining wine quality, with a specific focus on local varieties, including Theranda Wine. Sulfur dioxide (SO₂) is widely used in the wine industry due to its antioxidant and antimicrobial properties. However, due to health concerns, consumer demand for wines with lower levels of SO₂ or that have completely replaced it has been increasing. Using advanced analytical techniques, the research evaluates sulfite concentrations and their influence on both the product's characteristics and the well-being of consumers. As essential preservatives, sulfites prevent oxidation and microbial growth, helping to preserve the distinct qualities of wines. The findings aim to inform producers and consumers about the benefits and risks associated with sulfite use, contributing to the ongoing improvement of winemaking practices.