How to add SO2 to red wine

1. After the grapes are destemmed and broken, add 20-30 milligrams of sulfur dioxide;

2. After alcoholic fermentation, if malolactic acid fermentation is not carried out, sulfur dioxide should be added to terminate the fermentation, generally adding 50-60 mg liters;

3. In the process of storage, red wine should be measured regularly, more frequently in summer than in winter, and the free sulfur dioxide in the wine should always be kept at about 25-30 milliliters, if it is not enough, it should be added;

4. Before bottling the red wine, add 10 milligrams of sulfur dioxide.

Sulfur dioxide is added in the process of brewing and storage of red wine, and in general, the winery adds an aqueous solution of sulfur dioxide, that is, sulfurous acid solution, with a concentration of 6%, (so the following operations must be converted) in the following stages:

1. After the grapes are destemmed and broken, add 20-30 milligrams of sulfur dioxide;

2. After alcoholic fermentation, if malolactic acid fermentation is not carried out, sulfur dioxide should be added to terminate the fermentation, generally adding 50-60 mg liters;

3. In the process of storage, red wine should be measured regularly, more frequently in summer than in winter, and the free sulfur dioxide in the wine should always be kept at about 25-30 milliliters, if it is not enough, it should be added;

4. Before bottling the red wine, add 10 milligrams of sulfur dioxide.

Red wine is somewhat different from white wine, white wine is added more than red wine, which is related to the taste characteristics that white wine wants to maintain.

Chlorine dioxide does not need to be added to red wine, and it is naturally produced during brewing and subsequent storage.

In the process of making wine, winemakers add trace amounts of sulphur dioxide to the wine.

This is because during fermentation, sulphur dioxide kills Douchaga or inhibits harmful bacteria, inhibits oxidative enzymes and acts as an antioxidant, and also clarifies and adds acidity to the wine.

1.Sterilization.

There are many unwanted bacteria or fungi present during the fermentation process of red wine. Sulfur dioxide has a significant bactericidal effect. At a certain concentration of sulfur dioxide, bacteria tend to be killed or inhibited from growing, but Saccharomyces cerevisiae.

Due to its strong sulfur dioxide tolerance, it can reproduce normally. Therefore, in the fermentation process, sulfur dioxide can play a role in the screening of empty and help Saccharomyces cerevisiae to become the dominant strain in fermentation.

2.Antioxidant.

Sulfur dioxide has a significant antioxidant effect. Wherever oxygen is present, sulphur dioxide reacts preferentially with it, thus preferentially preferentially reacting with it, thus preserving the fresh fruit aromas and bright colours of the must. Not only that, sulfur dioxide can also inhibit the action of some oxidases, thereby preventing some substances in the raw material from participating in the oxidation reaction.

Red wine is almost always fermented in a closed environment. Sulphur dioxide acts as a "protective film", so it is almost always necessary to protect it during the production of red wine.

3.Clarify. Sulfur dioxide inhibits the activity of fermenting microorganisms and delays the start of fermentation, thus favoring the precipitation of floats in the fermentation substrate, an effect that can be used in white wines.

Clarification of grape juice during vinification.

4.Increases acidity.

The addition of sulfur dioxide can increase the acidity of the fermentation substrate. First, sulfur dioxide is converted to acid in the substrate and kills plant cells.

Promotes the dissolution of soluble acids in cells, especially organic salts. On the other hand, sulfur dioxide can inhibit the activity of bacteria that use organic acids as the fermentation substrate. Especially lactic acid bacteria.

activity, thereby inhibiting malic-lactic fermentation.

The role of sulfur dioxide in red wine is to kill harmful bacteria, prevent microorganisms from polluting red wine, and prevent the oxidation of tannins, pigments and other substances in red wine, so as to achieve the effect of preservative. Sulphur dioxide also has a stable color and acidity.

The method of using sulfur in wine is to mix some aromatic materials with sulfur, and then put the sawdust chips into it, and then put the sawdust chips into the wooden barrels used to hold the wine and burn them.

1. Many imported wines do not add sulfur dioxide, and these wines are often famous wines of excellent quality. The wine itself is rich in tannins and polyphenols, which allow the wine to age slowly for years or even longer, without going rancid; Therefore, it is not correct to say that sulfur dioxide is added to imported wine. Most of the domestic liquor is fortified with sulphur dioxide in order to prevent and prevent rapid deterioration when the tannin and polyphenols are not abundant enough, similar to the situation of imported low-grade liquor.

2. Foreign wine production regulations are relatively strict, and the producer's level of trustworthiness is relatively high, so if sulfur dioxide is added, it will be clearly written in the description. Even if many domestic companies add sulfur dioxide or even hydrogen peroxide, which is more harmful to human health, and other preservatives, they will keep it secret.

3. A small amount of sulfur dioxide can effectively prevent premature rancidity and deterioration of the relatively thin medium and low-grade Portuguese wine, and there is no great harm to human health, but the taste will become bitter, which will have a slight impact on the flavor. Therefore, it is more cost-effective to add than not to add.

Yes, sulphur dioxide is added to red wine production. The addition of sulphur dioxide in the process of making wine can eliminate the interference of miscellaneous bacteria during fermentation, inhibit the growth of microorganisms, prevent wine from acidifying into vinegar, and make the wine more colorful, clearer and longer preserved.

Drink wine in moderation, the amount of sulfur dioxide in wine is not enough to cause harm to the human body. The World Health Organization stipulates that the maximum daily intake of sulfur dioxide should be controlled at milligram kilograms.

According to the hygienic standards for fermented wines, the total sulfur dioxide in wine is less than 250 milliliters; The European Union has set a maximum of 160 millilitres of sulphur oxide in red wine and 210 millilitres in white wine and rosé wine.

When you det or shake the glass, the free sulfur dioxide in the red wine will quickly evaporate or react with the air, and very little sulfur dioxide will be ingested into the body.

Sulphur dioxide (SO2) is a common preservative, and its use in wine can extend the shelf life of the wine and avoid fermentation and oxygen regression. In the wine-making process, SO2 is used in the following ways: chanting Zen numbers.

1.Sterilization and disinfection: After grape picking, the grapes go through the process of pressing, fermentation, storage, etc., and there will be microorganisms in these processes, and SO2 can kill these microorganisms to ensure the quality and stability of the wine.

2.Antioxidant: SO2 can prevent the oxidation of the wine, which prevents the quality of the wine from deteriorating after being oxidized by the air.

3.Protects the color of the wine: SO2 protects the color of the wine from oxidation.

Therefore, the right amount of sulphur dioxide can help preserve the quality and taste of the wine.