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Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review
Abstract
Sulphur dioxide seems indispensable in winemaking because of its properties. However, a current increasing concern about its allergies effects in food product has addressed the international research efforts on its replacement. This supposes a sufficient knowledge of its properties and conditions of use. Several studies compared SO2 properties against new alternatives that are supposed to overcome SO2 disadvantages. The question that lay on this review is how the efficiency of sulphur replacements in wine can be demonstrated. The state of the art and a deep revision of the parameters frequently determined in sulphur dioxide replacement studies in wine are summarized.
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“Some studies have indicated that excessive consumption of SO2-treated foods can irritate the mucosal systems of the respiratory tract and lungs, and may be accompanied by headaches, eye inflammation, vomiting, and diarrhea [100].”
From Current Status and Future Trends in Removal, Control, and Mitigation of Algae Food Safety Risks for Human Consumption (2022) · cites this paper as [100]
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“However, several human health risks, including dermatitis, urticaria, angioedema, diarrhea, abdominal pain, bronchoconstriction and anaphylaxis, have been associated with its presence in wines (reviewed by Guerrero & Cantos-Villar, 2015).”
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InfluentialEffect of hydroxytyrosol on quality of sulfur dioxide-free red wine
Raposo, R., Ruiz‐Moreno, M. J., Garde‐Cerdán, T., Puertas, B., Moreno‐Rojas, J. M., Gonzalo-Diago, A., Guerrero, R. F., Ortiz-Somovilla, V., & Cantos‐Villar, E. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.06.085 · Cited by 52
van Wyk, S., Farid, M. M., & Silva, F. (2018) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.06.016 · Cited by 48
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“Currently, the International Organization of the Vine and Wine (OIV) recommends 150 mg/L total SO2 for red wines, the European Union limits the total use of SO2 to 160 mg/L for red wines and 210 mg/L for white and rosé wines and Australia permits 350 mg/L total SO2 for all wines [3].”
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“The use of high SO2 dosages must be avoided for both health and oenological reasons, since it might affect the finished product’s organoleptic properties, neutralize the aroma, and even result in recognizable olfactory flaws [14].”
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“Lipopeptides have no negative effect on wine sensory attributes and help to enhance ester content in wine As reported by Guerrero and Cantos‐Villar (2015), the replacement or reduction of SO2 addition has always been pursued in the winemaking industry, as the presence of SO2 unfavourably impacts…”
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“An excessive consumption of sulphites, however, can elicit symptoms such as headaches, nausea, stomach irritation, and respiratory distress, especially in asthmatic subjects [11,15,16].”
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Total SO2 levels and risk assessment of wine and fruit wine consumed in South Korea
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Gil‐Sánchez, I., Bartolomé, B., & Moreno-Arribas, M. V. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814399-5.00006-2 · Cited by 25
Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
Martín, M. C., Prendes, L. P., de Ambrosini, V. I. M., & Merín, M. G. (2024) · Fermentation · doi:10.3390/fermentation10040218 · Cited by 21
“However, there is an increasing tendency to reduce its concentration in wines due to its harmful effects on human health, especially hypersensitivity in some wine consumers [98].”
BackgroundGiovenzana, V., Beghi, R., Vagnoli, P., Iacono, F. L., Guidetti, R., & Nardi, T. (2016) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2016.15115 · Cited by 18
“These concerns include health-related topics, such as sulfite reduction in wines (Guerrero and Cantos-Villar 2015), and environmental concerns, such as sustainability of the wine production chain (Pomarici and Vecchio 2014).”
BackgroundMedrano‐Padial, C., Puerto, M., Moreno, F. J., Richard, T., Cantos‐Villar, E., & Pichardo, S. (2019) · Antioxidants · doi:10.3390/antiox8100467 · Cited by 18
“Nevertheless, the exposure to SO2 may have health side effects such as dermatitis, urticarial, angioedema, diarrhea, abdominal pain, bronchoconstriction, and anaphylaxis [1].”
BackgroundMedrano‐Padial, C., Puerto, M., Prieto, A. I., Ayala-Soldado, N., Beaumont, P., Rouger, C., Krisa, S., & Pichardo, S. (2021) · Foods · doi:10.3390/foods10020439 · Cited by 18
“Although SO2 is usually added to wine for its antioxidant and antimicrobial properties, it has been clearly shown that there is risk to human health such as bronchospasm, bradycardia, gastrointestinal symptoms, urticaria, angioedema, hypotension, shock, and even anaphylactic reactions in sensitive individuals [3,4].”
BackgroundDesign, synthesis and antibacterial evaluation of low toxicity amphiphilic-cephalosporin derivatives
Chen, S., Qin, S., Li, R., Qu, Y., Ampomah‐Wireko, M., Nininahazwe, L., Wang, M., Gao, C., & Zhang, E. (2024) · European Journal of Medicinal Chemistry · doi:10.1016/j.ejmech.2024.116293 · Cited by 17
Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines
Ferrer‐Gallego, R., Puxeu, M., Martín, L., Nart, E., Hidalgo, C., & Andorrà, I. (2018) · InTech eBooks · doi:10.5772/intechopen.71627 · Cited by 17
“Accordingly, new antioxidant and antimicrobial additives have been evaluated as possible alternatives to the use of the SO2 [37, 52].”
Methodvan Wyk, S., Hong, L., & Silva, F. (2021) · Beverages · doi:10.3390/beverages7040069 · Cited by 17
Zhang, C., Ling, X., Mei, Q., He, H., Deng, S., & Zhang, Y. (2019) · The Analyst · doi:10.1039/c9an01725a · Cited by 16
Must protection, sulfites versus bioprotection: A metabolomic study
Lebleux, M., Alexandre, H., Romanet, R., Ballester, J., David-Vaizant, V., Adrian, M., Tourdot‐Maréchal, R., & Rouiller-Gall, C. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113383 · Cited by 16
Winstel, D., Marchal, A., & Nioi, C. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.138121 · Cited by 16
Carboni, G., Fancello, F., Zara, G., Zara, S., Ruiu, L., Márová, I., Pinna, G., Budroni, M., & Mannazzu, I. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108883 · Cited by 15
Effects of Production Methods on Flavour Characteristics of Nonalcoholic Wine
Akyereko, Y. G., Wireko‐Manu, F. D., Alemawor, F., & Adzanyo, M. (2021) · Journal of Food Quality · doi:10.1155/2021/3014793 · Cited by 15
“)e addition of GOX also increases the number of carbonyl compounds that can bind sulphur dioxide (SO2), resulting in higher SO2 concentration in wine and its allergic effects on consumers [38, 40].”
BackgroundSelective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors
Rodríguez‐Nogales, J. M., Fernández‐Fernández, E., Ruipérez, V., & Vila‐Crespo, J. (2023) · Molecules · doi:10.3390/molecules29010016 · Cited by 15
Effect of a grapevine‐shoot waste extract on red wine aromatic properties
Ruiz‐Moreno, M. J., Raposo, R., Puertas, B., Cuevas, F. J., Chinnici, F., Moreno‐Rojas, J. M., & Cantos‐Villar, E. (2018) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.9104 · Cited by 15
dos Santos, T. P. M., Alberti, A., Judacewski, P., Zielinski, A. A. F., & Nogueira, A. (2018) · Journal of the Institute of Brewing · doi:10.1002/jib.500 · Cited by 15
Chitooligosaccharide as A Possible Replacement for Sulfur Dioxide in Winemaking
Hao, Z., Zhang, Y., Sun, Z., & Li, X. (2020) · Applied Sciences · doi:10.3390/app10020578 · Cited by 15
“(referred to [34] with minor modification).”
An Efficient Iterative Approach to Explainable Feature Learning
Vlahek, D., & Mongus, D. (2021) · IEEE Transactions on Neural Networks and Learning Systems · doi:10.1109/tnnls.2021.3107049 · Cited by 19
Chemical constituents of grapes and wine
Jackson, R. S. (2020) · Elsevier eBooks · doi:10.1016/b978-0-12-816118-0.00006-4 · Cited by 15
Digital colorimetric sensing for real‐time gas monitoring for smart green energy system
Cho, H. H., Dutta, R., Kwak, J., Moon, C., Kim, M. B., Suh, S., Kim, D., Lee, J. H., & Kim, S. (2023) · EcoMat · doi:10.1002/eom2.12389 · Cited by 14
The recycling of sulfur dioxide
Wang, M., & Jiang, X. (2018) · Chinese Science Bulletin (Chinese Version) · doi:10.1360/n972018-00606 · Cited by 14
Adding α-pinene as a novel application for sulfur dioxide-free in red wine
Hou, C., Hou, Z.-T., Lin, C., Shih, M., Chen, Y., & Lai, Y. (2020) · International Journal of Food Properties · doi:10.1080/10942912.2020.1716798 · Cited by 14
“alternative would increase the risk of wine spoilage by yeast and bacteria.([4]) Therefore, there is a great deal of interest in finding alternatives to SO2 in winemaking.”
BackgroundSynthesis and antimicrobial activity of an SO2-releasing siderophore conjugate
Black, C. M., Chu, A. J., Thomas, G. H., Routledge, A., & Duhme‐Klair, A. (2022) · Journal of Inorganic Biochemistry · doi:10.1016/j.jinorgbio.2022.111875 · Cited by 14
Feng, X., Dong, Y., Feng, Y., Zhang, A., Huang, Z., Wang, S., & Niu, D. (2024) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2024.103839 · Cited by 13
Shih, M., Lai, Y., Lin, C., Chen, Y., Hou, Z.-T., & Hou, C. (2020) · International Journal of Food Properties · doi:10.1080/10942912.2020.1742735 · Cited by 13
Zhai, X., Feng, Y., Zhao, R., Guo, Y. M., Li, Z., & Ren, D. (2024) · LWT · doi:10.1016/j.lwt.2024.115774 · Cited by 12
Medrano‐Padial, C., Puerto, M., Merchán-Gragero, M. D. M., Moreno, F. J., Richard, T., Cantos‐Villar, E., & Pichardo, S. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109738 · Cited by 12
Metadata
- Authors
- Guerrero, R. F., & Cantos-Villar, E.
- Affiliations
- Andalusian Institute of Agricultural and Fisheries Research and Training (ES)
- Corresponding author
- Guerrero, Raúl F.
- ORCID
- Guerrero, Raúl F.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2015-03
- Volume
- 42
- Issue
- 1
- Pages
- 27-43
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2094208897
- Cited by
- 210
- References
- 54
- Citations by year
- 2026: 16 · 2025: 16 · 2024: 25 · 2023: 27 · 2022: 21 · 2021: 19 · 2020: 25 · 2019: 13 · 2018: 20 · 2017: 14 · 2016: 8 · 2015: 6
- FWCI
- 13.36
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Funders
- European Social Fund
- INIA
- FEDER
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- sulfur dioxide, wine, wine preservatives, food allergy, wine spoilage
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