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Sulfur derivatives used to reduce consumption of sulfur dioxide in treatment of food products, especially wine, comprise nucleophilic groups with a sulfur atom of oxidation state IV or less bonded to an insoluble polymer matrix
Sulfur derivatives used to reduce consumption of sulfur dioxide in treatment of food products, especially wine, comprise nucleophilic groups with a sulfur atom of oxidation state IV or less bonded to an insoluble polymer matrix
Sulfur derivatives which comprise a number of functional groups of a nucleophilic nature with a sulfur atom with a degree of oxidation IV or less, which are covalently bonded via a linking arm to a matrix, are new. An independent claim is included for a method of controlling the quantity of sulfur dioxide added to a foodstuff, especially wine, by adding the claimed sulfur derivative in such quantity as to fix the major part of the combinant substances present, eliminating them, if desired, by filtration and then adding the minimum quantity of sulfur dioxide necessary to achieve that desired degree of preservation.
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