The Impact of Sulfite Reduction Alternatives with Various Antioxidants on the Quality of Semi-Sweet Wines
Zhenghai Liu, Ping Tang, Chenyu Wang, Shaosong Ye, Feng Xiao, Xueru Luo, Jun Wang, Jiang Lu, Wei Ji, Zhigang Dong, Qifeng Zhao · 2025
Read The Impact of Sulfite Reduction Alternatives with Various Antioxidants on the Quality of Semi-Sweet Wines by Zhenghai Liu, Ping Tang, Chenyu Wang, Shaosong Ye, Feng Xiao, Xueru Luo, Jun Wang, Jiang Lu, Wei Ji, Zhigang Dong, Qifeng Zhao (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12785780.txt.
Description
Zhenghai Liu and co-authors test ways to cut sulfur dioxide use in semi sweet wine in a 2025 study. The gas guards wine against spoilage, but makers want to use less of it without losing quality.
A semi sweet white wine was treated with varied doses and mixes of sulfur dioxide and four other antioxidants. Vitamin C gave the strongest free radical clearing. One common treatment deepened the wine color, which suits sweet white wine poorly. Two treatments, a yeast product and glutathione, kept color bright and phenols stable. The best result joined both of those with a reduced dose of sulfur dioxide, cutting its use by a third while lifting aroma and taste scores.
Catalog record
| CREATOR | Zhenghai Liu, Ping Tang, Chenyu Wang, Shaosong Ye, Feng Xiao, Xueru Luo, Jun Wang, Jiang Lu, Wei Ji, Zhigang Dong, Qifeng Zhao |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 42 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |