Tagged: molecular SO2 wine

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...

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...