Enological Studies on the Protection from Maderisation of Wine
(Part VIII) Reduction of the SO2 Usage for Vinification by Step-wise Feeding. ii: Red Wine Making
1974 Volume 69 Issue 12 Pages 851-854
Details
1974 Volume 69 Issue 12 Pages 851-854
Step-wies feeding on the vinification of red wine with Muscat Bailey A was examined. In the two-step feeding, the must wast was not protected perfectly from infection of wild yeasts when 75 ppm of SO2 was used only at the 1st feeding. But the quality of that wine was Superior than the quality of the wine which was made with addition of 75 ppm SO2 at the 2 nd feeding, too.
In the three-step feeding, additions of SO2 were varied at the 1st feeding and were 40 ppm at the 2 nd and 3 rd feeding. Without SO2 addition at the 1st feeding, quality of the resulting wine was inferior. The wines made with addition of SO2 at the 1st feeding did not so differ each other in their qualities, even if the amounts of SO2 addition differed. But the addition of 150 ppm of SO2brought about the delay of the must fermentation.
Consequently, it was recommended to use 75-100 ppm of SO2 at the 1st feeding to protect from the oxidation and the infection of wild yeast and to use 40 ppm of SO2 at the successive feeding for the protection from the oxidation.
During storage, it was necessary to use 75 ppm of SO2 to protect from maderisation of wine.
Advantages claimed for the stpe-wise feeding were the reduction of the use of SO2, possibility of the temperature control of the must, and the shortening of the fermentation period.
