Compléter Suphur dioxide 2Version en ligne some info about the use of SO2 during wine-making par Rita Bandirali 1 air refrigeration increases produce oxidation stages fermentation browning winery inhibits sulphates to undesirable growth unwanted harvesting bacteria phenolic due vineyard grow avoid SO2 is used at many in wine - making . 1 ) Sulphur dioxide ( SO2 ) helps to control the of micro - organisms . As the antimicrobial activity when the pH falls , it seems to be to the undissociated sulphurous acid or the SO2 . Total sulphur dioxide levels around 100 ppm let Saccharomices cerevisiae and ferment while some yeasts such as Kloeckera apiculata and lactic acid - producing are suppressed . Furthermore , many strains of wine yeasts themselves SO2 reducing the sulphates present in the grape juice ( usually about 10 mg / l ) . 2 ) SO2 protects must and wine from , as it is more easily oxidized than other compounds such as compounds ; sulphites become . 3 ) SO2 the activity of oxidative enzymes such as polyphenol oxidase ( PPO = tyrosinase or catecholase ) and laccase that cause reactions in grape juice . The need of using SO2 can be minimized this way : - Careful of grapes to damaging the fruit ; - Rapid transition of the grapes from the to the ; - Good sanitary conditions in the winery , especially in the area ; - Use of when possible ; - Regular topping up of barrels to exclude ; - Use of filtration to remove microbes , especially prior bottling .
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