Chemical Methods for Microbiological Control of Winemaking: An Overview of Current and Future Applications

Preservation technologies for winemaking have relied mainly on the addition of sulfur dioxide (SO2), in consequence large spectrum action this compound, linked to control undesirable microorganisms and prevention oxidative phenomena. However, its potential negative effects consumer health addressed interest international research alternative treatments substitute or minimize SO2 content grape must wine. This review is aimed at analyzing chemical methods, both traditional innovative, useful microbiological stabilization After a preliminary description antimicrobial technological properties SO2, additive traditionally used during wine production, (in wine) other compounds officially permitted winemaking, such as sorbic acid, dimethyl dicarbonate (DMDC), lysozyme chitosan, are discussed evaluated. Furthermore, substances showing properties, which use not yet EU, investigated. Even if these exhibit good efficacy, single compound able completely replace currently available, but combination different procedures might be reduce sulfite Among strategies proposed, particular directed towards insect-based chitosan reliable due low environmental impact. The production wines containing levels by using pro-environmental practices can meet consumers’ expectations, who even more interested healthy traits foods, wine-producers’ needs, sustainable promote profile their brand.