Grape Handling Strategies
Sulfur dioxide is not generally added during fermentation, as it may inhibit desirable yeast growth and produce unacceptable levels of hydrogen sulfide. Moreover, the risk of unwanted microbial growth and oxidation during this period is minimal. Most wines receive an addition of sulfur dioxide as soon as primary fermentation is finished. At the Hans Maier Winery in Austria, the amount is very small for the Chardonnay, just 7 ppm, as the wine needs to undergo malolactic conversion. However, the low pH typical of Riesling normally occurs with about 10 to 20 ppm free sulfur dioxide.
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