The DOI matches its Crossref record; 51 of the 54 references it cites were found in a registry or an index.
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]
Citations
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Cited by
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Items 201–210 of 210
Yu, 陈. C., Qureshi, W. A., Yang, C., Zhao, P., & Qin, N. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.6616234
Iseppi, A. D., Marangon, M., & Curioni, A. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.105780
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Exposure, fate and impact of food preservatives in the environment
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“A comprehensive parameter review in wine making concluded that while many alternatives reduce sulfurdioxide (SO 2 ) demand, very few match its breadth of antimicrobial and oxidative control at the exact-sensory cost across vintages and styles (Guerrero and Cantos-Villar 2015).”
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“However, reducing reliance on SO 2 is an active goal in the global wine industry due to both regulatory and consumer-driven pressures [25].”
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Siozou, A. N., & Roussis, I. G. (2026) · Applied Sciences · doi:10.3390/app16178838
Garde‐Cerdán, T., de Urturi, I. S., Torres‐Díaz, L. L., Murillo‐Peña, R., Pérez‐Álvarez, E. P., & Gónzalez-Lázaro, M. (2026) · Beverages · doi:10.3390/beverages12090107
Hanus, P., Bawoł, A., Szarek, N., Horeczy, P., & Jaworska, G. (2026) · Molecules · doi:10.3390/molecules31183268
“It inhibits the growth of undesirable yeasts of the genus Saccharomyces , acetic acid bacteria (AAB), and lactic acid bacteria LAB [16].”
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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