Issue link: http://winesandvines.uberflip.com/i/70680
WineEast ago, we did some experiments examining timing and amount of initial SO2 ferent points of production. Lot 1: SO2 Lot 2: SO2 Lot 3: SO2 Lot 4: SO2 The SO2 additions. In the study, hand-harvested Seyval and Vignoles in sound, ripe condition were divided into four different lots, each of which received an initial dose of 50 ppm SO2 added directly after crushing and before pressing. added directly after pressing and before juice clarification. added after clarification and before fermentation. added after fermentation at first racking. was adjusted to the same level in all lots for aging and bottling. Each lot was done in triplicate, and the finished wines were presented to a tasting panel for evaluation. The results showed that the earlier SO2 finished wine was rated. Volatile acidity was also lowest when SO2 was added directly after crushing. Based on this information, I now make my initial SO2 Enologists run SO2 tests at Justin Winery to determine SO2 Pre-fermentation additions SO2 additions. has been traditionally added to crushed grapes or freshly pressed juice to inhibit undesirable yeast and bacteria that have been shown to produce excessive levels of odiferous esters and outright spoilage. SO2 also decreases enzymatic browning in must and potential loss of fruit character. When I worked at the Ohio Agricultural Research and Development Center many years SpiritedShipper_Dir11.qxp 10/6/10 10:52 were added. In this case, the tasting panel pre- ferred wines with additions of 20-80 ppm, with zero and 120 ppm treatments being significantly less desirable. These results give a reasonable range of SO2 and 120 ppm SO2 to consider as pre-fermentation additions. But how does a winemaker decide on the most appropriate dose? Two important factors to consider are the condition of the fruit and whether or not the wine will go through malolactic fermentation. addition as early as possible. In a follow-up experiment we looked at the impact of various amounts of SO2 added at crush. Additions of zero, 20, 40, 80 was added in the winemaking process, the better the at dif- U.S. Patent Numbers 5,730,289 & 5,967,294 • All our shippers are made with extra cushioning to prevent breakage THE ORIGINAL SHIPPER • UPS & FEDEX approved • For spirited shipments up to 12 bottles • Magnum size shippers up to 6 bottles • Fits bottles up to 5"diameter to 16"tall • Costs less, more durable than styrofoam • Gift Boxes •Gift Bags •Wooden Gift Boxes 100% ENVIRONMENTALLY FRIENDLY – GO GREEN! spiritedshipper.com 800-730-SHIP (7447) Wines & Vines MAY 2011 63