In this
paper, the authors analyzed the correlation between the microbiological
stability of white wines and the content of sulfur dioxide, which influences
the main redox processes that take place in the technological stages of the
wine. The consecutive, parallel and spontaneous development of several redox
processes and their impact on the quality, microbiological and crystalline
stability of white wines were examined. The reduction of additive and
subtractive technological interventions, of the amounts of adjuvants
(sulphurous anhydride) is essential for the production of organic wines.
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