Experimental white wine making in order to reduce the SO₂ usage

Abstract

To reduce the use of SO₂ in white wine making, various treatments were made on Koshu grape musts before the fermentation; pre-clarification, pasteurization, treatment with nylon powder, gelatin, gor bentonite. The quality of the resulted wines was examined.
Good quality wine was obtained from fresh clear juice without SO₂, but its quality was less stable during storage than that of the wine made from clear juice added with SO₂. Nylon powder or gelatin treatments were effective on color stability of the wine during storage, quality of the wine being good. However pasteurization or bentonite treatment was not effective on color stability, the wine taste being inferior.