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September 2009
Industry Roundtable: How Much SO2 is Enough?
Winemakers discuss the benefits and risks of using sulfur dioxide.
by Lance Cutler
p.c1 {text-align: justify} After more than 30 years of making wine, I've seen a lot of things come and go. Centrifuges were all the rage in the late 1970s. Rotary tanks had their run. There has been a long-lasting, ongoing debate over whether native or commercial yeast contribute your best chance for making fine wine. Change and evolution seem standard in winemaking, but one thing is so ubiquitous, so fixed a routine that we almost overlook it. Sulfur dioxide (SO2) has been, is being...
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