Use of Sulfur Dioxide in Winemaking

Ough, C. S.; Crowell, E. A.

doi:10.1111/j.1365-2621.1987.tb06620.x

Cited by 62 publications

(42 citation statements)

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“…[17][18][19] The widespread use of sulfites as preservatives and anti-bacterial agents in the food industry suggests a favorable toxicological outcome as well. 10,20,21 Furthermore, sulfites are normally well tolerated and human exposure at levels of 450 mg/kg is permissible. 10,20 Our laboratory has recently developed thiol-activated sulfur dioxide (SO 2 ) donors which were found to inhibit Mycobacterium tuberculosis (Mtb) growth.…”

Section: Introductionmentioning

confidence: 99%

“…8 At elevated levels, SO 2 is toxic to cells and among the various modes for cellular stress induction by SO 2 , perturbation of redox homeostasis through generation of oxidative species has been reported. 9,10 For example, during auto-oxidation of hydrated forms of SO 2 , sulfite and bisulfite to sulfate, a number of radical species are produced. [11][12][13][14][15] Hence, introduction of this reactive sulfur species intracellularly might result in irreversible change to the redox equilibrium in cells.…”

Section: Introductionmentioning

confidence: 99%

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Thiol activated prodrugs of sulfur dioxide (SO2) as MRSA inhibitors

Pardeshi

Malwal

Banerjee

et al. 2015

Bioorganic & Medicinal Chemistry Letters

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Thiol activated prodrugs of sulfur dioxide (SO2) as MRSA inhibitors

Pardeshi

Malwal

Banerjee

et al. 2015

Bioorganic & Medicinal Chemistry Letters

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“…The scores for items Q13-8 and Q15-4, which are scientifically incorrect statements, were reversed 5 to 1 and 4 to 2, respectively, to make their order comparable to other items. The above list contains only the indicator variables used in the analysis Antioxidants have long been known as an antimicrobial agent with antioxidant properties (Ough and Crowell 1987). Respondents aware of this information tend to avoid antioxidant additive-free wine.…”

Section: 747mentioning

confidence: 99%

Japanese consumer preferences for additive-free wine labeling

Kubota

Sawano²,

Kono

2017

Agric Econ

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Consumers have recently become more concerned about food additives and food safety. Since its first meeting on September 17, 2003, the Risk Communication Expert Committee has studied and discussed the ideal methods to communicate risk related to food safety issues in response to a Food Safety Commission request. However, there are only a few case studies that actually apply to risk communications. This study aims to analyze consumer preferences for antioxidantfree wine and suggest a tool for risk communications. The study uses a two-stage method: in the first, the analysis identified different types of consumers according to their views of antioxidant-free labels using structural equation model (SEM) analysis; the second stage incorporated the consumer attributes identified by the SEM into a conjoint analysis to calculate willingness to pay (WTP) for each attribute. The WTP results show that the antioxidant-free label has a significant influence on consumer preferences. Notably, consumers who recognize food additive dangers placed significant additional value on wine without antioxidants. On the other hand, consumers who have knowledge of wine and food processing tended to view antioxidant-free wine as low in quality compared to wines made with the original manufacturing process. These results indicate that "adverse selection" has occurred in the wine market in Japan. The results suggest significant differences between consumer groups in terms of awareness of the dangers of food additives and knowledge of wine and food processing. This implies that some consumers are sensitive to food additives. Our research can help regulators create effective means to communication risk related to food additives. In addition, this implies that government guidelines related to wine labels are important, so that Japanese wine may approach international level quality.

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“…Antioxidant [1] and antimicrobial effects [2][3][4] account for this practically indispensable additive, not only for vinification but also for other food production [5]. Sulfur dioxide can be found free or bound to phenols, gallic acid, aldehydes, and other organic compounds [6].…”

Section: Introductionmentioning

confidence: 99%

Sulfite Oxidation Mediated by Ortho-Phenylenediamine / Co(ii)-Tetrakis(para-Aminophenyl)porphyrin Copolymers in Acid Medium

Arce

Márquez

Herrera

et al. 2013

J. Chil. Chem. Soc.

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The aim of this work is to study the sulfite oxidation mediated by glassy carbon electrodes modified with copolymers formed by ortho-phenylenediamine (OPD) and Co(II)-tetrakis(para-aminophenyl)porphyrin (CoTAPP). The copolymer was obtained through continuous cycling of potential of a glassy carbon electrode in acid medium containing each respective homopolymer in 1:1 feeding volume, in which the ortho-phenylenediamine concentration was 1·10 -1 M and the CoTAPP concentration was 1·10 -4 M. The film obtained is thin, stable and contains a low amount of porphyrin in comparison to the amount in orthophenylenediamine. Its electrocatalytic activity was tested toward the sulfite oxidation. In this case, this film is more electrocatalytic than the modified electrode modified with the CoTAPP electropolymer, even though ortho-phenylenediamine is inactive in this reaction. In this work the electrocatalysis process, the morphology of the film, and the difference of electrocatalytic behavior between the ortho-phenylenediamine and cobalt porphyrin homopolymers and the orthophenylenediamine-porphyrin copolymer were studied. The morphologic studies were done using Au electrodes since the electrocatalytic activity on Au and on glassy carbon are quite similar.

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Use of Sulfur Dioxide in Winemaking

Abstract: Table l-Location and must analvsis of the cultivars tested

Cited by 62 publications

References 0 publications

Thiol activated prodrugs of sulfur dioxide (SO2) as MRSA inhibitors

Thiol activated prodrugs of sulfur dioxide (SO2) as MRSA inhibitors

Japanese consumer preferences for additive-free wine labeling

Sulfite Oxidation Mediated by Ortho-Phenylenediamine / Co(ii)-Tetrakis(para-Aminophenyl)porphyrin Copolymers in Acid Medium

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