Cited by 210Fermentation and Sensory AnalysisHorticultural and Viticultural ResearchFood Nutrient Composition and Product Development

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Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

Guerrero, Raúl F., Cantos-Villar, Emma·2015·Trends in Food Science & Technology

DOI 10.1016/j.tifs.2014.11.004

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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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Detection with flash gas chromatography electronic nose of the general influences of glutathione, ascorbic acid, tannin and carbon dioxide treatments on the volatile profiles of white wines of feteasca regala
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“For this reason, although not able to replace the sulphur dioxide in spite of many trials [7,10,11,13], these compounds have been widely used and assessed in winemaking in various combinations and doses, both for still [5,7–9,12,16,18–20] and sparkling wines [21, 22].”
Background
Alternatives for replacing or reducing the content of added sulfites in Tannat red wines elaborated with commercial yeasts or with minimal intervention
Piccardo, D., González, M. J., Favre, G., Cammarota, A., Pereyra-Farina, F., Olivera, J. A., & González‐Neves, G. (2025) · Agrociencia Uruguay · doi:10.31285/agro.29.1590 · Cited by 2
The role of enological additives in the pre-fermentation stage: influence on browning index and phenolic composition of Goethe grape must and wine
Kolling, J., Futigami, L. D. S., Assumpção, T. I., Mazon‐Freitas, L., Arcari, S. G., & Burin, V. M. (2025) · European Food Research and Technology · doi:10.1007/s00217-025-04787-x · Cited by 2
“However, high concentrations of sulfite have been associated with undesirable sensory effects and may trigger allergic responses in sensitive individuals [8, 9].”
Precision Vinification Without Added Sulphur Dioxide: Real-Time Gas Monitoring Across Multiple Vintages
Mercanti, N., Macaluso, M., Marianelli, A., Mannucci, I., Casu, B., Palla, F., Verdini, P. G., Fedel, M., & Zinnai, A. (2026) · Foods · doi:10.3390/foods15030563 · Cited by 2
“These results are consistent with previous studies reporting that process control, starter culture dominance and oxygen management can partially compensate for the absence of chemical antimicrobial agents in winemaking [34,35].”
Evidence of a Systematic Underestimation of Free Sulfur Dioxide by the Aeration-Oxidation Method Approved by Oiv
Cagnasso, I., Sacco, A., Petrozziello, M., Bonello, F., Asproudi, A., Giacosa, S., Rossi, A. M., & Durbiano, F. (2022) · Measurement · doi:10.1016/j.measurement.2022.111047 · Cited by 2
Wine and other alcoholic beverages
Fernández‐Pacheco, P., Viveros-Lizondo, N., García‐Béjar, B., & Arévalo‐Villena, M. (2024) · Elsevier eBooks · doi:10.1016/b978-0-323-91160-3.00001-5 · Cited by 2
The Effect of Ethanol, SO2, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine
Kumar, Y., Ricci, A., Wang, G., Parpinello, G. P., & Versari, A. (2024) · Journal of Food Biochemistry · doi:10.1155/2024/2318470 · Cited by 2
Natural alternatives of sulphur dioxide used in wine and their effects on aromatic compounds
Darıcı, B., Dimitrov, D. R., Yoncheva, T. R., & Yı̇ldırım, H. K. (2020) · Ukrainian Food Journal · doi:10.24263/2304-974x-2020-9-4-12 · Cited by 2
The use of a specific glutathione-rich inactivated yeast to protect organic Catarratto grape must and wine from oxidation in the pre-fermentative phase
Viola, E., Naselli, V., Prestianni, R., Matraxia, M., Pirrone, A., Craparo, V., Seminerio, V., Vagnoli, P., Porrello, A., Badalamenti, N., et al. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104656 · Cited by 2
Isolation of bacteriophages from must and wine for the elimination of contaminating bacteria as an alternative to the use of sulfurous
Cordero-Bueso, G. A., Moraga, J., Carrasco, M. R., Ruíz-Muñoz, M., & Cantoral, J. M. (2019) · BIO Web of Conferences · doi:10.1051/bioconf/20191502011 · Cited by 2
Does Fungal Chitosan Leave Noticeable Traces in Treated Wines?
Paulin, M., Miot‐Sertier, C., Miranda, J., Vallet-Courbin, A., Maupeu, J., Delattre, C., Coulon, J., Moine, V., Marchal, A., Roi, S., et al. (2024) · Foods · doi:10.3390/foods13213367 · Cited by 1
Continuous flow UV-C irradiation and free SO2 concentrations effects on the oenological, physicochemical properties of rosé wine and stability during storage
Rentería-Ríos, N. V., Maldonado-Estrada, M., Sánchez‐Madrigal, M. Á., Meléndez‐Pizarro, C. O., Valdez-Cárdenas, M. D. C., Eim, V. S., Mendoza, J., Espinoza-Hicks, J. C., & Quintero‐Ramos, A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100769 · Cited by 1
Oenological Tannins as Sulfur Dioxide Alternatives in White and Red Winemaking: Chemical, Sensory, and Health Implications
Tian, Y., Duan, Y., Bai, T., An, R., Yang, Z., Zhang, B., Zhang, D., Zhang, Y., & Ma, W. (2026) · Journal of Future Foods · doi:10.1016/j.jfutfo.2025.12.041 · Cited by 1
Malolactic fermentation
Cueva, C., Bartolomé, B., & Moreno-Arribas, M. V. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-33914-1.00037-4 · Cited by 1
A preservative with bleaching and emulsifying effects
Dashtdar, M., Dashtdar, M. R., Khan, G. A., Mojab, E., & Taheri, N. (2020) · Medical Research Journal · doi:10.5603/mrj.a2020.0018 · Cited by 1
“Sulfur dioxide and sulphites are widely used for the preservation of grape juices, musts, and wines, as well as for cider and vinegar [19, 20].”
Background
VALORIZATION IN THE AGRO-FOOD INDUSTRY OF WASTE FROM TREES FRUIT TREES
Vanghele, N. A., Petre, A. A., Matache, A., & Mihalache, D. B. (2022) · FRUIT GROWING RESEARCH · doi:10.33045/fgr.v38.2022.20 · Cited by 1
Resistance to Sulfur Dioxide as a Criterion for Selecting Saccharomyces cerevisiae for Organic Winemaking
Peskova, I. V., Tanashchuk, T. N., Ostroukhova, E. V., Lutkova, N., & Viugina, M. (2023) · Food Processing Techniques and Technology · doi:10.21603/2074-9414-2023-1-2415 · Cited by 1
Volatile profile of two monovarietal white wines under different antioxidant environments during storage in bottle
Santos, C. V. A., da Silva, M. G., & Cabrita, M. J. (2022) · Ciência e técnica vitivinícola/Ciência e técnica vitivinícola · doi:10.1051/ctv/ctv20223701039 · Cited by 1
“The drawbacks associated to SO2 wine application either by the legal limits, health concerns, off-flavours that can be generated and formation of sulphuric acid, lead to the need to reduce or even replace the use of SO2 (Guerrero and Cantos-Villar, 2015; Echave et al., 2021).”
Background
Influence of Modified Atmosphere Packaging on Food Bioactives
Korkut, G. O., & Güneş, G. (2022) · Food bioactive ingredients · doi:10.1007/978-3-030-96885-4_11 · Cited by 1
Procédés innovants de stabilisation microbiologique des moûts et des vins
Junqua, R. (2017) · doi:10.70675/d74f0a65z11bcz423fzb877z7878fa66ace2 · Cited by 1
“Le SO2 est aussi associé à des risques sanitaires, notamment des réactions allergiques, des douleurs abdominales ou des problèmes respiratoires (Guerrero and Cantos-Villar, 2015; Qin and Meng, 2009; Vally and Thompson, 2001).”
BackgroundInfluential
Estudio de la diversidad de levaduras en uva de cultivo ecológico y convencional en Galicia: patrones biogeográficos e influencia en las características químicas y sensoriales del vino = Study of yeast diversity in organic and conventional grapes from Galicia: biogeographic patterns and influence on the chemical and sensory characteristics of wine
Cachón, D. C. (2018) · doi:10.18002/10612/9580
Utjecaj lakaze i polivinilpirolidona na kvalitetu i fenolni sastav vina Laški rizling
Čošić, Z., Levaj, B., & Banović, M. (2020) · Glasnik zaštite bilja · doi:10.31727/gzb.43.6.11
Towaroznawcze aspekty kształtowania barwy soków na przykładzie mętnego soku jabłkowego
Klimczak, I. (2017) · doi:10.18559/978-83-66199-67-5
Dawne i Współczesne Metody Stabilizacji Wina
Pachnowska, K., Augustyniak, A., & Karakulska, J. (2022) · Postępy Mikrobiologii - Advancements of Microbiology · doi:10.2478/am-2022-024
Research on the reduction of SO2 doses in winemaking using lysozyme and oenological tannin
Artem, V., Ranca, A. M., Cosma, M., & Enache, L. (2022) · Romanian journal of Horticulture · doi:10.51258/rjh.2022.25
“In the European Union, the allowed limit for conventional wines is 150 mg/L for red and 200 mg/L for white and rosé wines (Guerrero et al ., 2015).”
Practical aspects of regulating the chromatic indices of rosé sparkling wine by expedition liqueur with the use of sulphiting agentsPreprint
Тараненко, В. И. (2023) · Research Square · doi:10.21203/rs.3.rs-2583113/v1
Major Applications of Nanotechnology in Food Industry
Singh, R., & Kumar, S. (2023) · Springer eBooks · doi:10.1007/978-981-99-5045-4_3
Validation of a new method for the rapid determination of free sulfur dioxide in wine
Bordeu, E., Villalobos, L., & Brossard, N. (2023) · International Journal of Agriculture and Natural Resources · doi:10.7764/ijanr.v50i2.2398
Estilbenos como una alternativa sostenible al anhídrido sulfuroso en vinos
Gutiérrez‐Escobar, R., Puertas, B., Jiménez‐Hierro, M. J., Aliaño–González, M. J., Medrano‐Padial, C., Pichardo, S., Richard, T., & Cantos‐Villar, E. (2023) · BIO Web of Conferences · doi:10.1051/bioconf/20236804007
“Las propiedades antimicrobianas del extracto ST99 son clave para evaluar su eficiencia como alternativa al SO 2 en el vino [8].”
Background
Ethanol, Metal and So2 Interplay: Browning Kinetics in Model WinePreprint
Kumar, Y., Ricci, A., Wang, G., Parpinello, G. P., & Versari, A. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4773996
Phenolic Compounds and Antioxidant Activity in Monovarietal Red Wines from Lazio Cultivars: A Chemometric Evaluation
Vinci, G., Prencipe, S. A., Renzo, M. D., Ruggeri, M., Campana, P., & Tarola, A. M. (2024) · Current Nutrition & Food Science · doi:10.2174/0115734013339614241017054941
Justification for selecting raw materials to minimize the content of sulfur dioxide in confectionery products
Казанцев, Е. В. (2024) · Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) · doi:10.33920/igt-01-2412-02
Red Wine: Poison or the Secret to Eternal Youth?
Makowska, K., Lis, L., & Perwejnis, S. (2024) · Quality in Sport · doi:10.12775/qs.2024.28.56812
Bioprotection as a tool to produce low-content sulfite wines. Case study – ‘Cabernet Sauvignon’ and ‘Feteasca neagra’
Baniță, S. I., Călugăr, A., Bora, F.-D., DUȘA, D. Ș., BABEȘ, A. C., Bunea, A., & Bunea, C. I. (2025) · Acta Horticulturae · doi:10.17660/actahortic.2025.1418.46
The Effect of ESTAAN on Must Browning Induced by Fungal Disease (Botrytis cinerea) That Affects Grapes
Novosad, M., Licek, J., Kumšta, M., Baroň, M., & Sochor, J. (2025) · Fermentation · doi:10.3390/fermentation11070360
May Sulfites in Wine Affect Gut Microbiota? An In Vitro Study of Their Digestion and Interplay with Wine Polyphenols
de la Guía, E. R., Cueva, C., Molinero, N., Ruano, A., Motilva, M., Bartolomé, B., & Moreno-Arribas, M. V. (2025) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5c02710
Effects of Berry, Cluster Thinning and No-Sulfites Addition on the Sensory Quality of ‘Monastrell’ Organic Wines
Piernas, J., Garcı́a-Martı́nez, S., Zapata, P. J., Carbonell-Barrachina, Á. A., Noguera‐Artiaga, L., & Giménez, M. J. (2025) · Horticulturae · doi:10.3390/horticulturae11091105
Effective methods for determining sulfur dioxide in raw materials and confectionery products
Казанцев, Е. В. (2025) · Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products) · doi:10.33920/igt-01-2512-08
Rapid and selective quantification of sulfite in complex aqueous matrices across a wide concentration range via SO2 mediated microwave resonance sensingPreprint
Chen, Y., Qureshi, W. A., Yang, C., Zhao, P., & Qin, N. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.6378618
First Results on the Impact of Preharvest Application of Native Non-Saccharomyces Yeasts on Primitivo Wine Composition
Basile, T., Debiase, G., Mazzone, F., Dipierro, G., D’Amico, M., Maggiolini, F. A. M., Perniola, R., Forleo, L. R., Bergamini, C., Cardone, M. F., et al. (2026) · Beverages · doi:10.3390/beverages12040042
Ozone as a Sanitation Method in Winemaking: Improving Fermentation Control in the Context of Climate Change
Rodríguez, Y., del Fresno, J. M., González, C., & Morata, A. (2026) · Fermentation · doi:10.3390/fermentation12040190

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)
DOI: 10.1016/j.tifs.2014.11.004
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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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Demonstrating the efficiency of sulphur dioxide replacements in wine: A parameter review

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