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What is the Significance of Sulphur Dioxide in Wine Processing?
Sulphur Dioxide (SO
is one of the most important additives used at all stages of wine production.
(sulphur dioxide) reduces
grape juice and wine oxidation.
inhibits the growth and activity of
in juice and wine.
acts as a
, able to assist in the extraction of
red colour pigments.
present in the skins of red grapes
can be used as a mild
Relatively high levels of SO
In juice, can retard the onset of
In wine, can negatively affect
, reduce colour, and retard malolactic fermentation (MLF).
May exceed legal limits (350
, Aust. 1989).