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WineEast from its ability to perform several critical functions. It preserves a wine's freshness and fruit character by virtue of antioxidative, antimicrobial and anti-enzymatic properties. There is no other ad- ditive available to winemakers that can singlehandedly play all of these roles. The judicious use of SO2 is required to make high-quality, shelf- stable wine. That said, it is important to note that wine can be ruined by excessive use of SO2 produce good wines, and good winemaking does not use SO2 substitute for sloppy habits. To use SO2 It is because SO2 is a highly reactive molecule that it performs so many functions in the process of making wine. It bonds with M . . As winemakers, it is our task to as a judiciously, we need to understand two basic char- acteristics of this "complex" molecule. The first is the difference between free and bound SO2 efficacy of SO2 . The second is the role of pH in the Winemaking numerous things, most notably acetaldehyde and anthocyanins. Anthocyanins are responsible for the color in red wine, while acetaldehyde gives wine a nutty, oxidized, sherry-like aroma. Yeast, bacteria and the chemical oxidation of ethanol produce acetaldehyde. When SO2 is added to wine, it reacts with acetalde- hyde, greatly reducing its aroma impact, but SO2 reacted in this way is rendered unavailable to perform its other functions and is considered "bound." On the other hand, SO2 that is un-reacted is considered "free." Free SO2 is what is still available to protect the wine. " refers to the sum of both "free" and "bound" SO2 SO2 The term "total SO2 . is typically added at various points in wine production: pre- fermentation, post-fermentation, aging and bottling. Each of these stages has a different decision-making process for determining how much SO2 EasternWineLab_Mar09.qxp 1/22/09 9:47 AM Page 1 to add. atthew G.R. Meyer Winem aking Consu l tant 15 years of experience on east and west coast Double Degree in Oenology & Viticulture • ADDITIONAL EXPERIENCE AND EDUCATION IN: •Start-up Wineries •Markerting/Sales •Budgets and Financials •Problem Solving References available. AWINEMAKER@GMAIL.COM | 757.880.4928 m Business Systems 607-428-0500 www.pjmbusiness.com Tasting Room Point-of-Sale Direct to Consumer Wine Sales Wine Club / Case Club Management Customer Capture Kiosk Classroom and On-site Training American Made Low Maintenance High Performance Excellent for spraying: VINEYARDS, vegetables, orchards, nurseries, Christmas trees, mosquitoes, cattle, chicken houses, etc. Serving the Finger LakeS Since 1987 62 Wines & Vines MAY 201 1 7240 County Road AA, Quinter, KS 67752 For free brochure contact: Swihart Sales Co. Motor Models available We offer a complete line of low volume mist blowers. o – Mist Sprayers – C EASTERN WINE LABS Serving the Analytical needs of East Coast Wineries WWW.EASTERNWINELABS.COM Ph 609-859-4302 Cell 609-668-2854 chemist@easternwinelabs.com AOAC Member References available in your area 785-754-3513 or 800-864-4595 www.swihart-sales.com y S n a a e l p s