SO2 (sulphur dioxide) is a biting gas, denser than air and very water soluble. It is essential in winemaking. Giving it up significantly increases the risk of wine illness, appearance of disagreeable, and even toxic substances.

In excessive concentration (some commercial wines contain more than 400 mg/L); it modifies the wine savour and produces a dilation of the brain vessels (headaches, hangover).

In reasonable concentration, it has useful properties; up to now no means to replace it has been found.

The SO2 supplied before fermentation is greatly eliminated by the CO2, flow; that is why some more SO2 must be added after fermentation (except for sprinkling wines). The SO2 content decreases after each racking.


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