Microbiological stability of dealcoholised wines: effect of SO2 and sorbic acid

The removal of ethanol and relatively high sugar content in dealcoholised wines create vulnerability to microbiological threats. The actual study is one of the first attempts to understand whether the traditional preservatives like SO2 and sorbic acid alone can provide the required microbiological stability in dealcoholised wines. The experiments were conducted with molecular SO2 concentrations in the range of 0.3–1.8 mg/L in a dealcoholised Riesling wine. When sterile bottled, ~1 mg/L of molecu