Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning

This communication studies some possible strategies to reduce or even replace sulfur dioxide in winemaking. Specifically, the aim of this work was study protective effect against oxidation a commercial inactivated dry yeast (IDY) with very high level glutathione, and selected non- Saccharomyces yeast, Metschnikowia pulcherrima strain comparison dioxide.