Hydrogen Peroxide (H2O2) is a powerful oxidizer and can be used to reduce SO2 level in wine.The H2O2 should be added slowly to the wine in a dilute form to avoid oxidation. After the H2O2 addition,wine should be allowed to equilibrate for several hours before any confirmation analysis of the concentration of remaining SO2 in the wine.
To avoid over adjustment and oxidation, lab trial should be performed.
|Actual volume of wine, must, juice|
|Target SO2 to be removed|
|Concentration of hydrogen peroxide H2O2||%w/w|
|Volume of H2O2 solution to be add|