Practical Strategies for Producing a Wine with a Low Sulfite content
Recording of the webinar held by Dominique Delteil
Wines with a low sulfite content must please consumers on a sensory level.
It is not just an analytical question about total sulfur dioxide, a wine with a low sulfite content should NOT be made at the expense of its longevity.
In the first part of this video, Dominique Delteil, freelance International Winemaking consultant and former scientific director of ICV, points out the 4 key moments for the management of total, free and molecular sulfur dioxide to elaborate wines that are compliant at both analytical and sensory levels.
In the second part of the webinar the speaker focuses on the practical strategies:
The 5 key points for limiting sulfur dioxide production by yeast
The 12 key points for processing a fresh, mineral, low-sulfite white wine
The 12 key points for processing a red wine with low sulfites and a vibrant, stable color
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