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 SO
2 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 SO
2 at the 2 nd feeding, too.
In the three-step feeding, additions of SO
2 were varied at the 1st feeding and were 40 ppm at the 2 nd and 3 rd feeding. Without SO
2 addition at the 1st feeding, quality of the resulting wine was inferior. The wines made with addition of SO
2 at the 1st feeding did not so differ each other in their qualities, even if the amounts of SO
2 addition differed. But the addition of 150 ppm of SO
2brought about the delay of the must fermentation.
Consequently, it was recommended to use 75-100 ppm of SO
2 at the 1st feeding to protect from the oxidation and the infection of wild yeast and to use 40 ppm of SO
2 at the successive feeding for the protection from the oxidation.
During storage, it was necessary to use 75 ppm of SO
2 to protect from maderisation of wine.
Advantages claimed for the stpe-wise feeding were the reduction of the use of SO
2, possibility of the temperature control of the must, and the shortening of the fermentation period.
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