Essay heading: batch process of wine making
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August 28, 2009
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Because it is known that wine yeast produce small amounts of SO2 during fermentation, SO2 can be considered a natural constituent of wine.
Judicious and moderate use of SO2 has long been recommended. Recent research shows that the best quality wines are made when SO2 has been used both before and after fermentation...
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This mild antiseptic is commonly used in the form of potassium metabisulfite (K2S2O5), and is available from home wine making suppliers. To obtain 75 ppm of SO2, add ? ounce to each 10 gallons of juice or must. For grapes that have appreciable amounts of moldiness, rot, or broken berries, use twice this amount of SO2...
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