The use of sulphur in winemaking.
The use of high and low levels of sulphur dioxide, my opinion: Sulphur is an organic element, naturally created with a key role in the growing of grapes and in the making of wine. The primary purpose of sulphur dioxide addition is to prevent something going wrong in the life of wine. This is based around a desire to keep oxygen away from the wine, because without this use it can oxidize components in the wine, create reduction in fresh aroma, change in colour but can also encourage the growth of spoilage bacteria such as the various lactic acid bacteria and others, as well as wild yeast that can grow in wine and turn into stinky compounds. The effects of sulphur dioxide can be grouped into four categories: antioxidant, stabilizer, solvent and modifier of taste. In must and wine, there are several substances that tend to oxidize, changing both the look and the taste. There are different benefits related to postfermentation. One can be the style of ...