Strategies to reduce SO2 use in early phases of winemaking
Roberto ZIRONI, Piergiorgio COMUZZO, Lata TAT, Sergiu SCOBIOALA; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Italy
The reduction of sulphur dioxide in the early stages of wine-making certainly is a sustainable practice for both organic and conventional producers but its practicality is dependant on the particular care in the management of the fermentations.
With regards to red wines, some simple practices, such as yeasts - lactic bacteria co-inoculation can be helpful tools in managing MLF even when reduced SO2 amounts are used.....
Extract from WP3 Research Results in Code of Best Practice for Organic Winemaking, produced under the EU FP6 STRIP project ORWINE
Published on 10/20/2009
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