This video seminar presents in a practical and very synthetic manner a panorama of 10 years of study on the components that bind with SO2. In the first part the main components are listed and described according to their origin and the affinity of their bond with SO2.
Based on this information it was possible to determine the average percent of SO2 linked with the different components. Acetaldehyde was the compound responsible for the highest percentage, especially in red wines.
Acetaldehyde kinetics during the alcoholic fermentation, the factors that influence its concentration and the winemaking practices that can be used to reduce the final amount were studied. The influence of different yeast strains on acetaldehyde production was also considered.
The study of the metabolism and kinetics of bound SO2 during the Malolactic Fermentation lead to an understanding of the best moment to add sulfur in order to maximize the degradation and avoid the formation of off flavours.
The seminar reproduced in this video was presented at the 8th edition of Enoforum (Arezzo, Italy, 7-9 May 2013) in the session Organized in collaboration with the company Lallemand
Note
The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).
Access the video-seminar from the menu on the right. Read the “web visualization instructions” before starting to watch the video
