Sulfurization: nf The treatment of must or wine with sulfur dioxide (SO2) or sulfurous acid is intended to slow down fermentation when necessary, to kill undesirable micro-organisms and thus contribute to the production of healthy wine. it is important never to sulphite to excess, an error which will give the wine an unpleasant smell, a smell of sulphur. The amount of sulfur dioxide that is suitable varies in direct proportion to the sugar content, pH and temperature.
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.