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Química de los sulfitos en vinos: de los métodos de cuantificación de referencia a enfoques innovadores más
Marion Noël1, Laura Carballido1, Elias Bou-Maroun1
1Université Bourgogne Europe, Institut Agro, INRAE, UMR PAM, Dijon, France.
Comprehensive reviews in food science and food safety
|February 28, 2026
Resumen
La medición precisa de sulfitos en el vino es crucial para la seguridad del consumidor y la calidad de la vinificación. Los métodos actuales luchan con bajas concentraciones, pero las nuevas técnicas analíticas ofrecen mayor precisión y eficiencia.
Sus antecedentes:
- Los sulfitos son conservantes esenciales del vino con propiedades antioxidantes y antimicrobianas.
- Los sulfitos en la dieta pueden desencadenar reacciones adversas en personas sensibles, especialmente asmáticos.
- Organismos reguladores como la OIV establecen límites máximos de sulfitos y umbrales de etiquetado.
Conclusiones:
- Los nuevos métodos analíticos ofrecen potencial para una cuantificación de sulfitos más precisa, rápida y sostenible en el vino.
- Estos avances pueden optimizar las prácticas de gestión de sulfitos en la vinificación.
- Se necesita una mayor validación y estandarización para la implementación práctica de métodos novedosos.
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