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Sulphur is an aqueous solution of sulfur dioxide.

Wine style

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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 the appearance of oxidative notes. Antioxidase: Destroys oxidases, preventing cracks.
  • Antimicrobial: It exerts an inhibitory activity on yeasts, lactic acid bacteria and acetic acid bacteria.


On must and/or wine.


Normal dosage in grape harvest:

  • Sulphur 6 50 – 133 ml/hl
  • Sulphur 10 30 – 80 ml/hl
  • Sulphur 15 20 – 53 ml/hl
  • Sulphur 18 17 – 44 ml/hl

The dosage depends on the state of health of the grapes and the acidity of the musts and wines.
For its correct dosage it is necessary to indicate that 1 liter of:

  • Sulphur 6 provides 60 g/l of SO2.
  • Sulphur 10 provides 100 g/l of SO2.
  • Sulphur 15 provides 150 g/l of SO2.
  • Sulphur 18 provides 180 g/l of SO2.

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.

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