Research progress of sulfur dioxide addition substitutes and new non-thermal sterilization technology in wine production

Sulfur dioxide is widely used in wine production because of its good antibacterial and antioxidant effects, but excessive use of sulfur dioxide affects the sensory quality of wine and be detrimental to the health of consumers. At present, the market demand for wine products with low sulfur dioxide content has increased significantly, and "green" and "healthy" have become the development trend of the world wine industry. Therefore, many wine industries in the developed countries have taken sulfur dioxide substitutes and new non-thermal sterilization technology as the key support direction for the sustainable development of the industry. At present, there have been relevant studies on the substitution of sulfur dioxide by lysozyme, chitosan, dimethyl dicarbonate, glutathione and tannin can replace sulfur dioxide in wine. New non-thermal sterilization technologies such as ultrasonic wave, ultra-high pressure, pulsed electric field in wine. Based on this, the characteristics and functions of sulfur dioxide were introduced and the sulfur dioxide substitutes and new non-thermal sterilization technologies were summarized, in order to provide ideas for reducing the use of sulfur dioxide in wine production.