The use of sulfites in winemaking, while extremely common, has come under scrutiny in recent years for a variety of reasons (sometimes legitimate and sometimes ridiculous), and alternatives to the practice have been and are currently under study all over…
In winemaking, sulfur dioxide (SO2) is frequently utilized to protect wine against microbial attack, browning, and oxidation, to name a few. Somewhat recently, there has been pressure to reduce usage of added SO2, stemming partly from consumers and the finding…
There are many things that can have an effect on the quality and stability of wine. Specifically, both enzymatic and non-enzymatic oxidative reactions can significantly influence the aromatic and structural quality of a wine, which without appropriate control, can run…