Optimizarea folosirii dioxidului de sulf în vinificație în calitate de soluții decontaminante

Abstract

The paper presents the study results influence the concentration of sulfur dioxide and active acidity (pH) of solutions on the vitality of oenological microorganisms. As a basic criteria was met molecular concentrations of sulfur dioxide, which causes the antiseptic effect of primordial studied solutions. They determined the concentrations of sulfur dioxide molecular needed to be created in decontaminating solutions with different destinations, to ensure guaranteed technological sterility. It was established that concentrations must not be less than 35 mg / dm3 – for short-term solutions with contact and not less than 10 mg / dm3 - decontamination solutions in safekeeping. The results were used to optimize the technological manufacturing grape sulfited – acidification, the microbiological stability is secured armory concentrations bacteriostatic sulfur dioxide, but also reduce the degree of contamination, both at developing a process sanitation communications oenological vessels and gear, are used sulfur and acidified wines that became decontaminating solutions retain their nativity.