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In spite of these undeniable advantages, in the last two decades the presence of SO\n                    <jats:sub>2<\/jats:sub>\n                    in wine has raised concerns about potential adverse clinical effects in sensitive individuals. The winemaking industry has followed the general trend towards the reduction of SO\n                    <jats:sub>2<\/jats:sub>\n                    concentrations in food, by expressing at the same time the need for alternative control methods allowing reduction or even elimination of SO\n                    <jats:sub>2.<\/jats:sub>\n                    In the light of this, research has been strongly oriented toward the study of alternatives to the use of SO\n                    <jats:sub>2<\/jats:sub>\n                    in wine. Most of the studies have focused on methods able to replace the antimicrobial activity of SO\n                    <jats:sub>2<\/jats:sub>\n                    . This review article gives a comprehensive overview of the current state\u2010of\u2010the\u2010art about the chemical additives and the innovative physical techniques that have been proposed for this purpose. After a focus on the chemistry and properties of SO\n                    <jats:sub>2<\/jats:sub>\n                    in wine\n                    <jats:sub>,<\/jats:sub>\n                    as well as on wine spoilage and on the conventional methods used for the microbiological stabilization of wine, recent advances on alternative methods proposed to replace the antimicrobial activity of SO\n                    <jats:sub>2<\/jats:sub>\n                    in winemaking are presented and discussed. Even though many of the alternatives to SO\n                    <jats:sub>2<\/jats:sub>\n                    showed good efficacy, nowadays no other physical technique or additive can deliver the efficacy and broad spectrum of action as SO\n                    <jats:sub>2<\/jats:sub>\n                    (both antioxidant and antimicrobial), therefore the alternative methods should be considered a complement to SO\n                    <jats:sub>2<\/jats:sub>\n                    in low\u2010sulfite winemaking, rather than being seen as its substitutes.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.12422","type":"journal-article","created":{"date-parts":[[2019,2,8]],"date-time":"2019-02-08T09:34:14Z","timestamp":1549618454000},"page":"455-479","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":130,"title":["Alternative Methods to SO\n                    <sub>2<\/sub>\n                    for Microbiological Stabilization of Wine"],"prefix":"10.1111","volume":"18","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-8553-1369","authenticated-orcid":false,"given":"Maria Tiziana","family":"Lisanti","sequence":"first","affiliation":[{"name":"Dipt. di Agraria \u2013Sezione di Scienze della Vigna e del Vino Univ. degli Studi di Napoli Federico II  viale Italia 83100 Avellino Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Giuseppe","family":"Blaiotta","sequence":"additional","affiliation":[{"name":"Dipt. di Agraria \u2013Sezione di Scienze della Vigna e del Vino Univ. degli Studi di Napoli Federico II  viale Italia 83100 Avellino Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Claudia","family":"Nioi","sequence":"additional","affiliation":[{"name":"Unit\u00e9 de recherche \u0152nologie EA 4577, USC 1366 INRA, Bordeaux INP Inst. des Sciences de la Vigne et du Vin CS 50008 \u2010 210  chemin de Leysotte \u2013 33882 \u2010 Villenave d'Ornon cedex 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