Sulfur dioxide has been used in winemaking since the late 18th century. Thanks to its properties, such as its action against oxidases, inhibition of microorganisms, and prevention of oxidation, today, we cannot imagine wine made without the addition of SO 2. Of course, the production of such wine is possible, but its expression is then significantly different from today's modern wines. Apart from its positive effects, SO 2 can also have its disadvantages. The efficacy of SO 2 depends mainly on the pH of the wine and the level of phenolic compounds. However, only molecular SO 2 is active against the growth of microorganisms. In addition, too high a concentration of SO 2 provides a typical pungent odor and can also cause allergic reactions in some consumers (Vally & Thompson, 2003). That is why the winemaking industry looks for ways to minimize its use (Jackowetz & de Orduña, 2013; Santos, Nunes, Saraiva, & Coimbra, 2013). The difference between free and bound SO 2 has been known for over a century. First, the difference was attributed to the merging of SO 2 with carbohydrates, acetaldehyde, and later with other substances. However, there is still little known about the whole process of forming SO 2 bonds with other substances (Saidane, Barbe, Birot, & Deleuze, 2013). Among the most important SO 2 bonds in wines are bonds with carbonyl compounds. These are substances that have one or more aldehyde and ketone functions. It has been shown that HSO 3-(molecular SO 2) is the most reactive form of SO 2 (Jackowetz & de Orduña, 2013). The largest portion of SO 2 bound in wine is acetaldehyde. It is an intermediate in the production of ethanol from sugars, produced by decarboxylation of pyruvic acid. It is, therefore, mainly formed in alcohol fermentation. Higher values of
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