A correct use of SO2 allows obtaining less oxidized wines, with a better color and aroma, and a lower volatile acidity, due to the effects it can exert:
- Antioxidant: it possesses reducing properties, capturing oxygen and preventing oxidation.
- Antioxidase: Destroys oxidases, preventing cracks.
- Antimicrobial: It exerts an inhibitory activity on yeasts, lactic acid bacteria and acetic acid bacteria.
On grapes or must.
Normal dosage in grape harvest:
- Sulfamol 150 20 – 53 ml/hl
- Sulfamol 200 15 – 40 ml/hl
- Sulfamol 400 8 – 20 ml/hl
- Sulfamol 640 5 – 13 ml/hl
The dosage depends on the state of health of the grapes and the acidity of the must.
It is necessary to indicate that 1 liter of:
- Sulfamol 150 provides 150 g of SO2 and 39.8 g of NH4+ ions.
- Sulfamol 200 provides 200 g of SO2 and 59 g of NH4+ ions.
- Sulfamol 400 provides 400 g of SO2 and 118 g of NH4+ ions.
- Sulfamol 640 provides 640 g of SO2 and 177 g of NH4+ ions.
Note: A dose of 10 ml/hl of Sulfamol 640 provides 17.7 mg/l of EAN (Easily Assimilable Nitrogen).
Current European legislation provides for the use of ammonium bisulfite (NH4HSO3) exclusively in alcoholic fermentation according to the maximum limit of 0.2 g/l.
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.