Content of endogenous sulfur dioxide in wines

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2018
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Work Details
  • DOI 10.5219/854
  • OpenAlex ID W2791454745
  • Type Article
  • Language EN
  • Published 13 Mar 2018
  • Volume 12 (1)
  • Pages 241–247
  • Source Potravinarstvo Slovak Journal of Food Sc…
  • Publisher HACCP Consulting
  • Countries 2
  • Institutions 3
  • Added 10 Oct 2025
  • Updated 25 Aug 2026
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Content of endogenous sulfur dioxide in wines

Article 2018 EN Diamond

Content of free and total endogenous sulfur dioxide were evaluated by classical iodometric titration in must, during winemaking processes and in bio-wine. No exogenous sulfur dioxide was added in any technological operations to simplify the evaluations. In addition, the results were corrected on the content of reductons (total content of reducing substances). The results confirmed formation of end…

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5 authors
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1 Vlastimil Kubáň Tomas Bata University in Zlín (CZ) —
2 Vlastimil Fic Tomas Bata University in Zlín (CZ)
3 Petr Marcinčák — —
4 Stanislav Kráčmar College of Business and Hotel … (CZ)
5 Jozef Golian Slovak University of Agricultu… (SK)
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