Sulphur in the wine – more or less

How much sulphur to put in the wine is much discussed today. You can do without it, say some natural wine enthusiasts. Absolutely impossible to do without, say others. Most people use sulphur to some extent, to protect the wine from oxidation and against impure flavours.

But sulphur is also found in wine naturally. It is produced during the fermentation. Now scientists have developed a yeast strain that produces less natural sulphur in the wine. Read what Per writes about this here New yeast strain gives wines with less sulphur.

Wine barrels and sulphuring device

Wine barrels and sulphuring device, copyright BKWine Photography

This post is also available in: Swedish

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