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“Sulfites will be in wine, whether sulfur dioxide is used or not,” says Diego Meraviglia, president and director of education for the North American Sommelier Association. “Most people don ...
Acid is widely used as a preservative. In red wine, Sulfurous anhydride or sulfur dioxide (SO2), in particular, is the most frequently used source. [4] Acid protects wine from bacteria by regulating the pH value, which affects the growth and vitality of yeast during fermentation. [2] Acidity also directly affects color, balance and taste. [2]
Sulfur dioxide (SO 2) protects wine from not only oxidation, but also from bacteria. Without sulfites, grape juice would quickly turn to vinegar. [4] Organic wines are not necessarily sulfite-free, but generally have lower amounts and regulations stipulate lower maximum sulfite contents for these wines. In general, white wines contain more ...
Sulfur dioxide (SO 2) protects wine not only from oxidation, but also from bacteria. [9] Organic wines are not necessarily sulfite-free, but generally have lower amounts and regulations stipulate lower maximum sulfite contents for these wines. In general, white wines contain more sulfites than red wines and sweeter wines contain more sulfites ...
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With wines that have excessive levels of diacetyl, some winemakers use sulfur dioxide to bind with the compound and reduce the perception of diacetyl by 30 to 60%. This binding is a reversible process and after only a few weeks aging in the bottle or tank, the high levels of diacetyl return.
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