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LOW SO2 WINEMAKING

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Since the 18th century, SO2 has been one of the most commonly used wine additives due to its efficient antiseptic and antioxidant properties. When used properly and at limited dosages, SO2 is an efficient wine preservative and stabilizer. Increasing public concern with wine sulfite content as well as quality loss by high sulfite additions have created the need for new winemaking tools and practices to reduce sulfite use. Please join Enartis USA for a brief and informative 40 minute webinar on the production of low SO2 wines. This presentation will include the following topics:

  • Life without SO2: The winemaking challenges
  • The drawbacks of SO2 in winemaking
  • Antioxidant protection: What are the alternatives to SO2?
  • Tools available to protect wine from spoilage microbes

 
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