the highs and lows...ascorbic best used in conjunction with so2 ascorbic converts dissolved o2 to...
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SO2
The Highs and Lows
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Lower Sulfur ProgramWhy?● Less Manipulated Product
○ Low SO2 wine isn’t necessarily a less manipulated wine
○ Willing to substitute other products?● Marketing● Export● Color Management● Sensory
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Lower Sulfur ProgramMain objective:● Mitigate SO2 and SO2 binding compounds● Utilize the SO2 that exists efficiently
How:● In a nutshell, keep microbes and oxidation at bay
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Lower Sulfur ProgramHow con’t:● Keep pH low
http://www.bcawa.ca/winemaking/so2use.htm © Charles Plant 2001
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Lower Sulfur ProgramHow con’t:● Yeast Selection and Timing
○ Low SO2 & SO2-binding compound production○ Yeasts can produce a few ppm-90ppm of SO2○ Higher fermentation temps - less stress on yeast
○ Timing: Inoculating early w/ yeast, waiting for a week after MLF to add stabilizer
In short - genetics, temperature and stress cause SO2 production by yeasts
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SO2 & SO2-binding compound analysis after 2.5mo aging in barrel
SO2 addition on grapes no no no6g/hL______________________________________________________________________________________________________________________
After MLF (mg/L) no 2 52______________________________________________________________________________________________________________________
Post MLF yes no no no______________________________________________________________________________________________________________________
CL35 (mg/L) 68 70 73 85______________________________________________________________________________________________________________________
Total SO2 mg/L 14 23 4423
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Lower Sulfur ProgramHow con’t:● Keep Oxygen Low
○ Gas bubbling/blanket/manage headspace○ Vessel choice○ Cooler Temps○ Lees ○ Ascorbic Acid
■ Ascorbic best used in conjunction with SO2Ascorbic converts dissolved O2 to H2O2. Sulfur competes for H2O2. Without sulfur, the H2O2 will assist the oxidation of ethanol to acetaldehyde. Square 1.
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Lower Sulfur ProgramHow con’t:● Higher phenolics and tannins● Cleanliness
○ Includes filtration among other things● Use other products
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Lower Sulfur ProgramHow con’t:● Use other products
○ Yeasts○ Fining agents
■ Used to lower microbial loads■ Downside: strips wine of phenolics
○ Lysozyme■ Enzyme destroys some bacterial cell walls■ Downside: potentially binds color
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Lower Sulfur Program● Use other products
○ Chitosan■ Compound isolated from Aspergillus niger
cell walls; destroys cellular walls (works for brett)
■ Downside: can delay ML○ Dimethyldicarbonate (tradename Velcorin)
■ Broad spectrum - yeasts, bacteria & molds■ Downside: need training & dosage machine
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Lower Sulfur ProgramHow con’t:● Use other products
○ Sorbate■ Potassium salt of sorbic acid that stops
yeast from reproducing■ Great for when sterile filter isn’t available■ Downside: geranium taint, not super soluble
○ Herbs?
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So far, a product that replaces all of sulfur’s broad abilities has not been found, but using other products can
assist in lowering sulfur requirements to do so.
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Higher Sulfur ProgramWhy?● Consistency● Agebility● Organoleptics● Health benefits
○ SO2 takes the rap for biogenic amines● Functionality
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Higher Sulfur ProgramFunctionality con’t● Antioxidant
○ Impedes acetaldehyde production, directly reduces acetaldehyde and reverses browning
● Bactericide○ Minimize microbiological activity○ Yeast/Bacteria tolerances changing
● Preservative
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Wine follyhttp://winefolly.wpengine.netdna-cdn.com/wp-content/uploads/2014/01/sulfites-in-wine.jpg
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Higher Sulfur ProgramHow to Implement● Pre-fermentation
○ Yeast as an alternative?● Larger doses vs. smaller doses● Testing every vessel● Use the Molecular Form!
○ “Free” SO2 is misleading
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http://www.bcawa.ca/winemaking/so2use.htm © Charles Plant 2001
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Practical Winery and Vineyard JournalJanuary/February 2009https://www.practicalwinery.com/janfeb09/page2.htm
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Thank You&
Happy Winemaking!