What is the extent of use of sulphur dioxide in modern winemaking?
With the widespread use of refrigeration and inert gas to prevent exposure to air, and the availability of effective filtration, the amount of sulphur dioxide encountered in wine is much less today than it was 50 years ago. Sulphur dioxide hardens the palate of a wine. It binds substances that evolve during ferment and the more that is used in the beginning, the more that is required in the end. The advantage for wine makers lies in reducing its use because a more palatable wine will result. I believe that, as we discover that we can do a good job with other tools we will rely less and less on this antiseptic. The sounder the grapes and the more considered the winemaking strategy, the less is needed. Is sulphur dioxide produced by yeast during ferment and therefore an inescapable constituent of wine? A minority of yeasts can produce sulphite under difficult fermentation conditions that apply when grapes have a low nutrient status. These fermentations commonly produce sub standard wines
