Monitoring SO2 in the Winery
Wine, all on its own, is a fairly good antiseptic. The tartaric acid in wines made from grapes is a relatively strong organic acid that helps keep the pH of the wines low, which...
Tagged: free sulfer dioxide wine
Midwest Winemaker Q&A May 2013
This is the second part of the response to a reader question about adjusting SO2. The first part of Piero’s answer appears below in his “March 2013” column and contains helpful background for this...
Midwest Winemaker Q&A March 2013
Question from Patrick in Ohio: When adjusting the wine’s SO2 content, it is recommended to measure pH and free SO2, then add enough “meta” to achieve the 0.8 ppm molecular level. However, I assume...