Sulphur dioxide management in low input winemaking

Roberto ZIRONI, Piergiorgio COMUZZO, Lata TAT, Sergiu SCOBIOALA; Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Italy

Nowadays different alternative practices and additives could be used in reducing the use of sulphites in wine-making, but the complete elimination of sulphites is, at the moment, still not possible. The feasibility of sulfur dioxide reduction depends on the step of the vinification; in fact, not in all the phases of the production process suitable technologies are available to partially replace or reduce the additive. A short review of the available alternatives to SO2 (practices and additives) are presented in order to explain their usage. Extract from Technical Notes of Code of Best Practice for Organic Winemaking, produced under the EU FP6 project ORWINE

Published on 02/03/2010

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