Enological Studies on the Protection from Maderisation of Wine
(Part VII) Reduction of the SO2 Usage for Vinification by Step-wise Feeding. i: White Wine Making
1974 Volume 69 Issue 12 Pages 847-850
Details
1974 Volume 69 Issue 12 Pages 847-850
Step-wise feeding on the vinification of white wine was examined to reduce the amount of SO2. In the two-step feeding with Koshu grape, in which SO2 was added at 75 ppm only at the 1st feeding, the growth of wild yeast was not observed at the 2 nd step, if the fermentation of the 1st step was vigorous. Quality of the resulting wine was little different from the wine which was made adding 75 ppm of SO2 at the 2 nd feeding.
In the three-step feeding with semillon, the result were also successful on the protection of wild yeast, the promotion of fermentation, and the quality of the product. It was neccesary to add 75 ppm of SO2 to the wine to protect from maderisation during storage.
