Levels over 100 mg/l have also been reported by Rankine and Pocock, Eschenbroch, Dott et al. found levels ranging 6-296 mg/l, and levels ranging 3.2-640 mg/l under aerobic conditions. Zang and Franzen observed levels of 7-128 mg/l in twenty German wines, while Würdig and Schlotter reported 13-114 mg/l produced in twenty ferments. Sulphur dioxide is a natural by-product of yeast during fermentation. Winemakers who do not wish to concern themselves with the more theoretical side to SO 2 use may choose to skip such sections. Attention is given to the SO 2 in general, the different forms of SO 2 that exist in wine, and the issues of pH, temperature, SO 2 binding, oxidative protection, SO 2 removal, practical aspects of addition, hyperoxidation, SO 2 testing, storage, stock solutions, sulphur wicks and Campden tablets.īoth theoretical and general practical aspects are presented in this article. This article outlines the properties, forms, and uses of sulphur dioxide. It is possible to make wine successfully without using sulphites, but this generally results in reduced ageability, consistency and biological stability. It is used extensively in modern winemaking, predominantly for its suppression of yeast and bacterial action, and its anti-oxidant properties. Sulphur dioxide, often abbreviated to sulphite or SO 2, has been used in winemaking since Roman times. Testing for SO 2 (Ripper and AO methods)ġ6. Forms and Functions of Sulphur Dioxide in Wineġ4. Sulphur Dioxide ©Copyright Ben Rotter 2001-2011Ĥ.
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