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What is the Significance of Sulphur Dioxide in Wine Processing?

• Sulphur Dioxide (SO₂) is one of the most important additives used at all stages of wine production.
  
  
• SO₂ (sulphur dioxide) reduces grape juice and wine oxidation..
  
  
• SO₂ inhibits the growth and activity of microorganisms. in juice and wine.
  
  
• SO₂ acts as a solvent, able to assist in the extraction of red colour pigments. present in the skins of red grapes
  
  
• SO₂ can be used as a mild antiseptic agent .
  
  
• Relatively high levels of SO₂-
  
  
  • In juice, can retard the onset of yeast fermentation and malolactic fermentatation (MLF)
  • In wine, can negatively affect taste, reduce colour, and retard malolactic fermentation (MLF).
  • May exceed legal limits (350 ppm TSO₂, Aust. 1989).