Figures are based on 4.545 L/imperial gallon & 10% "Sulphite solution" being 5.7% available SO2 in mg/L ...
SO2: The chemical shorthand symbol for sulfur dioxide, the primary antioxidant/preservative in table wines.
Sulfur, SO2
A rotten-egg odor. Also, used as anti-oxidant in winemaking.
Supple
Accessible, ready to drink.
Free SO2 is what protects wine and it is created when sulfite is added to the wine. The amount of free SO2 in a wine determines how well it is protected.
When SO2 is greatly in excess, it can also produce a pungent aroma in white wines, considered by most to be a fault. The aroma is best described as that of a match that has just been struck.
Sulphur, SO2
An anti-oxidant used in making most wines; the fermentation process creates minute natural amounts.
Supple
Yielding in flavor; a wine that is readily accessible for current drinking.
Free SO2/FSO2
The unbound portion of SO2 forms available for antimicrobial activity
French oak
Oak of the genus/species Quercus robur, or Quercus petraea harvested in France
Fruit bomb ...
Sulfur Dioxide (SO2). Used to kill wild yeasts, sterilize equipment and prevent oxidation. A naturally occurring substance. Small amount of sulfur dioxide, a ...
Sulphur dioxide (SO2): Chemical used as an anti-oxidant in winemaking. The smell of sulphur dioxide can be present in a newly opened bottle of wine, but it should dissipate.
Sulphur dioxide (SO2) - Traditionally used to protect wine from oxidation and bacterial activity.
gallon of must will add approximately 45 ppm of sulfur dioxide (SO2) to the must. One should wait at least 12 hours after sanitizing the must before adding the yeast.
Sulfur dioxide(SO2) is a naturally occurring type of sulfite. Mined sulfur is heated into a liquid and used to protect wine from oxidizing. The same method has been used to protect wine from oxidization for centuries.
(SO2 - sulfur dioxide)', '', 250)"; onMouseout="hideddrivetip()"SO2 and yeast nutrients are added. The juice is immediately pumped to fill 225L French oak barrels for fermentation.
A risk factor involved with fermentation is the development of chemical residue and spoilage, which can be corrected with the addition of sulfur dioxide (SO2), although excess SO2 can lead to a wine fault.
Sulphurous acid, sulphur dioxide (SO2) or sulphites are usually added to the grape juice or wine as a stabiliser or antioxidant (to delay or stop fermentation), or as preservative.
They produce sulphur dioxide (SO2) gas which kills bacteria that might spoil the wine, prevent oxidation, and help to clear the wine. The potassium is better than the sodium for reducing excess acid and is arguably better for you.
 See also: Wine, Grape, Acid, Fermentation, Red
  
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