Sulfur Dioxide

Sulfur dioxide plays two important roles. Firstly, it is an anti-microbial agent, and as such is used to help curtail the growth of undesirable fault producing yeasts and bacteria.

Sulfur Dioxide: Traditionally used to protect wine from oxidation and microbial activity during aging.

Sulfur Dioxide: A compound used to inhibit the growth of undesirable microorganisms and inhibit browning. It gives an unpleasant match stick odor to wine when present in noticeable quantities.

Sulfur Dioxide (SO2). Used to kill wild yeasts, sterilize equipment and prevent oxidation. A naturally occurring substance. Small amount of sulfur dioxide, a ...

Sulfur dioxide: a chemical which is added to most wines of the world and which is necessary for the stability of any commercial wine.

Sulfur Dioxide (SO2): A pungent gas used in wine to inhibit wild yeast growth, to protect wine from air oxidation and to inhibit browning in juice and wine. It works quite well but, dang! it smells like burning match heads.

[edit] Sulfur dioxide
Sulfur dioxide is a common wine additive, used for its antioxidant and preservative properties.

Sulfur dioxide — matchsticks
Hydrogen sulfide — rotten eggs
Mercaptans — onion, rubber, skunk
Fungus / Yeast ...

Sulfur
Sulfur dioxide is used quite commonly in vinification. An excess of it-detectable by a prickly sensation in the nose and back of the throat, as well as by its smell-is undesirable.

SO2/Sulfur dioxide
A compound used to prevent wine spoilage (see potassium metabisulfite)
Soft
Smooth, easy drinking, low acid wines
Sparge
To introduce gas into a liquid
Specific gravity ...

A small amount of sulfur dioxide, a preservative, may be used both in the vineyard and during winemaking to protect grapes and wine from spoilage. Sulfites are a form of sulfur that occur naturally as a by-product of fermentation.

Its action, in water or wine, inhibits harmful bacteria through the release of sulfur dioxide, a powerful antiseptic. It can be used for sanitizing equipment and the must from which wine is to be made.

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.

Sulfur Dioxide, the gas form of sulfur, is sprayed on the vines to control fungus. Barrels are treated with sulfites (sulfur combined with another element, usually metallic) to kill unwanted bacteria.

Suppression of undesirable microorganism growth is required, and the most common method used is the addition of sulfur dioxide to the freshly crushed grapes at the rate of about 100 to 150 milligrams per litre.

Your enemy in the winemaking procedure is sulfur dioxide, so make sure the juice is natural. [The pasteurization killed the grape's wild yeasts and molds with heat instead of using sulfur compounds which would interfere with your fermentation.

Antioxidant: Compound that retards oxidation and slows its effects in wine (browning, sherry-like aromas). Sulfur dioxide, SO2, is the most widely used winemaking antioxidant. It also serves as an antimicrobial agent.

Bottle Sickness: A condition affecting wines immediately after bottling or shipment. The wine can taste flat or off, or small of sulfur dioxide. This condition will disappear in about two or three weeks if the wine is stored properly.

Marriage
In wine, the integration of the components of blended grapes or wines or of additions to wine, such as dosage or sulfur dioxide, to form a more pleasing combination.

(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.

Stopping fermentation can be accomplished by killing or removing the yeast cells by one of several methods: adding alcohol to raise the level to 15% or more (as in port or sherry), adding sulfur dioxide or sorbate (sorbic acid), ...

and some reds are kept on their lees for a period of time to protect them from oxidation, enrich their texture and add complexity. Wines protected by their lees can often be made with less addition of the preservative and antioxidant sulfur dioxide, ...

OFF ODORS - May include smells that are unpleasant, but usually limited to wine flaws such as the pungency of Sulfur Dioxide (like a burnt match head), Hydrogen Sulfide (rotten eggs), cork taint (like a moldy cellar), vinegar, ...

See also: Sulfur, Fermentation, Wine, Grape, Fruit