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Results for “Sulphur Dioxide”
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Sulphur dioxide - understanding the complexities
Winemakers know the sulphur dioxide terminologies like free sulphur, total sulphur, molecular sulphur and its anti-oxidative and anti-microbial characteristics, but the links between them are not always very clear.
By Charl Theron · 5 min read
Natural alternatives for sulphur dioxide
Sulphur dioxide was already used by the Romans and remains the most general additive in winemaking.
By Charl Theron · 3 min read
Free sulphur dioxide management in barrels
Sulphur dioxide and barrels are both integral to winemaking, although their purposes are entirely different.
By Charl Theron · 5 min read
The past, present and future of sulphur dioxide
It is known that the main purpose of sulphur dioxide in winemaking is its microbiological control and protection against oxidation.
By Charl Theron · 5 min read
Bioprotection as an alternative to sulphur dioxide in the pre-fermentation phase
There has been recent research on bioprotection as an alternative to sulphite addition in the pre-fermentation phase. This technical article discusses the many advantages of using bioprotection agents.
By Sara Windholtz & other authors · 8 min read
The impact of sulphur dioxide additions at crush on wine yeasts, bacteria and sensory attributes
Sulphur dioxide is for sure the most general additive during winemaking. As result of its anti-microbial and anti-oxidative properties it is unique and no subst
By Charl Theron · 5 min read
Sulphur in wine: ensuring longevity
Sulphur dioxide is a potent antioxidant and antimicrobial agent that helps prevent oxidative and microbial spoilage in wine. But now the consumer-driven trend f
By Anton Pretorius · 3 min read
Elemental sulphur residues at harvest - boosting both the good and the bad
A recent study conducted by New Zealand researchers investigated the effects of the addition of antioxidants (a combination of ascorbic acid and sulphur dioxide) and elemental sulphur during grape processing on the sensory and chemical composition of the resulting wines.
By Carien Coetzee · 6 min read
Tips for additions
Several guidelines have to be followed to ensure that additives and processing aids are correctly added to grapes, juice, fermenting must and wine, in order for these products to work optimally.
By Pieter Badenhorst · 7 min read
Microbial monitoring and sanitation practices in wine cellars
Proper sanitation practices in wine cellars prevent the development of undesirable micro-organisms. Although the alcohol concentration of wines limits the micro
By Charl Theron · 7 min read
Crack down on counterfeiting
With its innovative products Guala Closures South Africa is leading the way when it comes to curbing counterfeiting.
By Wanda Augustyn · 4 min read