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.