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E03: Supporting Studies

Joy Ting, Kirsty Harmon

Learn Module

SO₂ Management: Deciding how much to add

Pre-fermentation SO₂additions

Impact of pre-fermentation SO₂ addition on microbial, chemical, and sensory characteristics of Chardonnay (2023)

Impact of pre-fermentation SO₂ addition on microbial, chemical, and sensory characteristics of Viognier (2024)

Post-fermentation additions

The Impact of the timing and amount of SO₂ addition on Cab Franc Chemistry, Structure and Sensory Characteristics (2018)

The Effects of SO₂ Dosing after Fermentation on Chemistry, Aging, and Sensory Characteristics of Virginia Cabernet Sauvignon (2019)

Effect of SO₂ dosing on chemistry, sensory, and microbiology of barrel fermented Chardonnay (2020)

Pre-bottling additions and Post-bottling depletions

How does bottling with different oxygen transmission rate screwcaps affect aging in Chardonnay and Viognier? (2015, 2022)

Virtual sensory sessions

Virtual Sensory Session: Post-Fermentation SO₂Management (2020)

Virtual Sensory Session: SO₂ Measurement and Management (2021)

E03: Smart Strategies for SO2 Use from Crush to Bottle

Joy Ting, Kirsty Harmon

Virtual Sensory Session: Sulfur Dioxide Agents and Alternatives

Joy Ting

Assessing precision, accuracy, ease of use and cost of commonly used free SO2 detection methods: Phase III Aeration Oxidation vs. Sentia Wine Analyzer (2021)

AJ Greely

Hark Vineyards