In which fases could and is, SO2 added to wine processing? ?!

Question: In which fases could and is, SO2 added to wine processing!? !?

Pre and Post fermentation additions!.

Sulfer in the form of Potassium Metabisulfite (Sulfite) Home winemakers use potassium metabisulfite crystals to introduce sulfur dioxide into their wines!. Small quantities of sulfur dioxide are used to control wine microbes, and sulfur dioxide also reduces wine oxidation!. When sulfite is added to wine, it produces about half its weight in SO2 (about one gram of sulfur dioxide is produced when two grams of sulfite are added to the wine)!.

Strong sulfite solutions are used to sterilize just about everything in a winery!. One teaspoon of sulfite powder and two teaspoons of citric acid in two gallons of water makes an effective solution for sterilizing equipment, and some home winemakers use this solution to sterilize bottles just before they are filled with wine!. Inert, oak barrels can be stored full of water safely using a sulfite solution!. One cup of citric acid and one cup of sulfite crystals are added, and then the barrel is filled with clean water!.

Did you know that when you pick grapes out in the vineyard that they all have natural occurring yeasts on them!? Some winemakers choose to not add any yeast to the fermentation and just let the “native” yeasts do their thing!. That can get tricky, and you’ll hear a lot about “stuck” fermentations where the yeast gets to a certain point and just stops fermenting!. Lab created yeasts have more set and stable attributes, but some would say lack the flavor that natural yeasts have!. Lab created yeasts are designed to do different things and each of those also have their own flavor attributes!. Some yeasts can ferment in warmer/cooler environments or to higher alcohol levels!. Whew! SO much to consider!


Here is much detail on the SO2 subject!.

It is added to the juice 2 days prior to the wine yeast additions!.



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