Reducing SO2 during Winemaking Process: Why, When, and How
- Length
- 1 hour, 30 minutes
- Language
- English
- Note
- Registration is required for all events, regardless of cost.
- Event Format
- On-Demand | Recorded
Sulfur dioxide (SO2) has been used for centuries to protect wine as an antioxidant and antimicrobial agent. Decreased sulfite levels in wine are desirable to consumers. Can we lower SO2 levels and still achieve chemical and microbial stability? During Reducing SO2 during Winemaking Process: Why, When, and How, we will discuss the use of SO2 throughout the winemaking process, alternatives, as well as pros and cons.
This event is being offered at no charge to participants.
Registration is required to receive the link to access the webinar.
Registrants will also receive access to the webinar recording.
- Winemakers
- Cellar workers
- Home winemakers
- Winery owners
- Managing SO2 throughout the winemaking process
- Pros and cons of lower SO2 levels
- Importance of pH management
- Achieving antioxidant protection
- Achieving antimicrobial protection
- Use of SO2 in canned wines
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