Sulfur Dioxide
Intermediate Chemistry & ScienceDefinição
A preservative (SO2) used to protect wine from oxidation and bacteria.
Em Profundidade
SO2 has been wine's primary preservative since Roman times. It exists in 'free' (active protector) and 'bound' (inactive) forms. Only molecular SO2 (a function of free SO2 and pH) actually inhibits microbes. Legal limits vary: EU allows 150 mg/L for dry reds, 200 mg/L for dry whites, higher for sweet wines. Natural wines minimize SO2, accepting more risk.
Guias Relacionados
- Sulfites in Wine: Facts and Myths
- Organic, Biodynamic, and Natural Wine
- Yeasts and Fermentation Strains: The Invisible Winemakers
- Fungal Diseases: Botrytis, Powdery Mildew, and Downy Mildew
- The Microbiome in Wine: Beyond Yeast
- Sulfites in Wine: Allergies and Sensitivities
- Wine Headaches: Causes and Prevention
Detalhes
- Categoria
- Chemistry & Science
- Dificuldade
- Intermediate