Reducing the Use of SO2 Preservatives in Wine
In this webinar re-broadcast, Professor Maurizio Ugliano explores different strategies to reduce the use of sulphur dioxide (SO₂) during the entire winemaking process, without compromising the microbiological and oxidative stability of the wine. Key topics include: The chemistry of SO₂ in wine and how to maximise its free and active fractions; Oxygen and SO₂ management