How SO2 additions influence microbial diversity during fermentation

by Michael L. Swadener and David A. Mills in Practical Winery and Vineyard Journal, Wines and Vines September 2015 - 16 Sep 2015

The use of sulfur dioxide (sulfites or SO2) in winemaking is hardly a new technology-it has been used since the Romans started burning sulfur candles in emptied barrels to keep them from turning sour. The general antimicrobial and antioxidant effects of SO2 in wine have also been well known for several decades, and many modern winemakers find SO2 to be a key additive for producing (and preserving) premium quality wine.

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