Le SO2 en oenologie - Paperback

by Jacques Blouin (Author)

Sulphur (or SO2, or sulphur dioxide or sulphurous anhydride) is an element often used in winemaking. It has several properties much sought after in winemaking: it provides a very effective protection against oxidation in musts and wines; it has a strong anti-bacterial and anti-yeast action; it facilitates the extraction of color by improving the dissolving of anthocyanins; it protects and preserves the aromas called "varietals" which are susceptible to oxidization. How much to use? When to add it? In what form? This work sets out for the reader the best ways to use SO2 in the winemaking process to enable the winemaker to produce quality wine by avoiding excess.