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Winemaking Gases and Equipment from the Quimby Corporation :: SO2 in Winemaking
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SO2 in Winemaking
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| When Nature ferments grapes, or any other fruit for that
matter, wine is not the end product. Instead, unpleasant concoctions
containing vinegars, mercaptans and other substances are formed, with the
final end being water and assorted solids and gases. |
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Although most good winemaking involves interfering with
Nature as little as possible nonetheless we need to steer her a bit, and
in fact completely stop some natural processes at just the right moment.
An indispensable ally of the winemaker in achieving these things is
sulphur dioxide - frequently referred to by its chemical formula,
SO2. |
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We use SO2 to do the following things for us: inhibit wild
and spoilage yeasts and unwanted bacteria; help prevent oxidation; preserve
flavour and freshness in wine. The use of inert gas has become very
common in modern wine making and still little is known of the correct use
thereof.
The use of these gases has especially become more prominent with the recent
boom in reductive wine making in which the winemaker strives to exclude
oxygen from the wine making process.
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