Why do they need to add added sulfites to some red wines to prlong shelf life?!
Or is this completely the reason why they add them?
Thanks!
Answers: I understand that they add added sulfites to red wines to prolong their shelf or storage life in order for them to age better. Why is this necessary ?
Or is this completely the reason why they add them?
Thanks!
All wines contain sulfites. In the process of making wine, winemakers will add a substance called sulfur dioxide (So2) to the must (unfermented juice). The So2 kills off the naturally occuring yeast on the grapes as well as any bacteria. Then the winemaker can add a culture of yeast that he chooses.(instead of a random wild yeast) The So2 should all evaporate off within 24 hours or so, HOWEVER because this is a food product, any time you do any hanky panky with the ingredients, you have to tell people. Hence the famous sentence, "This product contains sulfites". They dont add the sulfites for shelf life, but the sulfites do help with it.
i believe that is the reason why! My family used to own a winery and i remember the only reason they would add the sulfites was to prolong their shelf life and taste!
I do believe it helps prevent the wine from becoming a vinegar over time and helps with the aging process usually seen in red wines more then whites.
Virtually every winery uses sulfur for sterilizing.
Why kill wild yeasts? Because they can spoil wines. Because they start fermenting then die before it finishes. Because they can give 'off' flavors.
Most wineries use commercial yeasts that are reliable and give certain desired flavors to the wine.
There are a small number of wineries that do ferment using natural yeasts.This is a risky business and the vineyards nned to be very clean and great care taken.