Winemakers playing it too safe with SO2

21st August, 2013 by Patrick Schmitt

Winemakers and bottlers are playing it too safe with sulphur dioxide in aromatic whites, according to the August edition of the drinks business.

High levels of free SO2 can bring sulphurous match-stick smells as well as muting fruit aromas

An article on SO² additions points out that high levels of the important preservative are muting the fruit character in aromatic whites – and the impact could be a bigger problem that TCA.

Recording a particularly excessive use of SO² for aromatic whites, Sam Harrop MW said liberal quantities were being added to the likes of Sauvignon Blanc because the wines rely on primary aromatics and often contain residual sugar.

Nevertheless, Harrop believes winemakers and bottlers are being too cautious and formulaic when it comes to….

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