Sulfur Dioxide Management in Winemaking: Dosing and Legal Limits
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Correction of Free SO2
Determining the free SO2 content requires knowing the fraction of SO2 that can combine with certain wine components. This combination is referenced in index tables.
Dose of SO2 and Timing of Sulfite Addition
Initial Sulfiting
The first sulfite addition occurs immediately after pressing or squeezing the juice. This step is crucial to:
- Prevent fermentation under inadequate conditions.
- Aid in selecting appropriate yeasts.
- Prevent enzymatic browning and oxidation.
This initial sulfiting is of low intensity, typically around 45 mg/L total SO2.
Post-Fermentation Adjustment
After fermentation, the SO2 level must be restored, usually after the wine has been decanted, unless malolactic fermentation is desired. The target dose is 20 mg/L... Continue reading "Sulfur Dioxide Management in Winemaking: Dosing and Legal Limits" »