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SO2 is an indispensable tool in winemaking and wine preservation. A correct use of SO2 results in less oxidized wines, with better color and aroma, and lower volatile acidity.
| Wine style | Red, Rosé, White |
|---|---|
| Objective | Microbiological protection |
| Vegan | Vegan |
| Ecological | Authorized EU, Authorized NOP (USDA) |
Some of its effects are the following:
On must or wine.
The total sulfur dioxide content may not exceed 150 mg/l for red wines and 200 mg/l for white and rosé wines. If the amount of residual sugar (expressed as glucose+fructose) is equal to or greater than 5 g/l, the permitted values are 200 mg/l for red wines and 250 mg/l for white and rosé wines.
