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In successful experiments, Spanish researchers have replaced sulphur dioxide in winemaking by saturating the must with carbon dioxide. In the process, musts of Chardonnay and Airén were vinified in different ways: once with 50 mg/l SO2, once with 25 mg/l SO2 and complete saturation of the must with CO2; and once completely without SO2, but saturated with CO2. The laboratory analyses of the bottled wines showed no significant differences between the samples. In the tasting, no higher oxidation of the wines with low sulphur content was found, but a more fruity character. Microbiological stability was observed over a period of twelve months after bottling. The wines without added sulphur showed signs of malolactic fermentation, while the wines with half the dosage remained completely stable.
(al / Source: vitisphere; Photo: creative commons, Simon Law)