The Level of Sulfites in Kosovo Wines

Wine as an alcoholic drink made from different fruits is produced very highly in Kosovo. Sulfites, as a physico-chemical parameter play an important role in determining the quality of the wine. Sulfites have been used since ancient times to stabilize and preserve wine, yet concerns about possible negative effects on consumer health still exist and are part of the ongoing discussion in the wine industry. The benefit of their antioxidant and antimicrobial properties makes it possible for sulfur dioxide to be widely used in wine technology. This study examines the role of sulfur dioxide (free and total) in maintaining wine quality, with a specific focus on local varieties made in different wine yards in traditional forms. Free and total sulfur dioxides are measured by using the aeration/oxidation method or the Monier/Williams or Rankine/Pocock method. Results show that, the level of free and total sulfur dioxide is different and it ranges from 5 to 40 mg/ml and 25 to 113 mg/ml, respectively. Interestingly, at the same time, different wine yards around Kosovo produce wine from the same type of grapes, but the levels of sulfur dioxide are different. This is an indication showing that processing, starter cultures, or machinery need to be comparable if we need the product to be patented and consumed all around the world.