摘要：Sulphur dioxide which has an antioxidant, antioxidasic, antimicrobial, color stabilizer, dissolvent and clarifying properties must be used in wine making. During the whole production, starting from the must till marketing, the usage o appropriate amounts of sulphur dioxide has a great importance on the quality of wine. However the use of excessive amounts of sulphur dioxide is harmful for human health. Therefore sulphiting must be done carefully during the production of wine. This study was based on the literature review related to the effects and the roles of sulphur dioxide in wine making, the amounts to be added and the methods of sulphiting.
