E03: Smart Strategies for SO2 Use from Crush to Bottle
Joy Ting, Kirsty Harmon
Wednesday March 25 from 10:40 – 11:30 AM
Most winemaking textbooks discuss the chemistry of SO₂, and most winemakers are trained to apply it at various stages of production for its antimicrobial and antioxidant properties. However, many practical questions remain about its effective use, especially with East Coast grapes and wine. In this seminar, Kirsty Harmon and Joy Ting will share results from several production-scale experiments conducted through the Virginia Winemakers Research Exchange, testing the impact of different SO₂ addition rates at harvest and post-fermentation, as well as an observational study of SO₂ depletion after bottling.
See below for a PDF of the presentation.
