Explaining Wine Terminology - What is Sulfur Dioxide?
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- Опубліковано 17 лис 2021
- Explaining Wine Terminology - Sulfur Dioxide
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In this video I'll be taking you through another episode of my series on Wine Terminology. This episode is all about Sulfur; What is it? Why is it used? Is it a good thing or a bad thing?
This video is suitable for students of WSET courses and CWS
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#wineterminology #sulphurdioxide #naturalwine #sulphur #sulfurdioxide #sulfur
Incredibly informative, straight to the point and very useful. Thanks so much!
:-)
Very helpful.
Thank you :-)
Working in wine retail, knowing a lot about sulfur is incredibly useful. There are so many misconceptions about this topic!
Great point!
Currently preparing for my Wine Processing exam. Extremely helpful, thanks a lot!
You're very welcome!
Hello Jimmy and thanks so much for this amazing recap on SO2. My question is: what about the SO2 use to clean oak barrels? Does it contribute to the level of sulfur in the finished product or is there any binding to the wine aged in these barrels?
Thank you Jimmy really useful and helpful video.
The natural wine movement in essence is a good thing creating new tastes and experiences and for me that is a big positive but some of it comes with caveat that many folks will use scaremongering tactics to proclaim why what they do is the best and the whole industry should be following their practices.
For example natural wine makers won't use Sulphites because these chemicals are toxic but fail to appreciate that alcohol is in fact a toxin, in the simplest of terms the dose makes the poison. In some cases natural proponents say their using methods used by the Romans but also fail to appreciate the Romans themselves understood Sulphur and added it to their most precious wines for safe keeping and for drinking in other parts of the world.
We should not fear Sulphur Dioxide but use it responsibly and have an open, honest conversation without controversy, appreciate that some folks are intolerant to it, appreciate that it is a toxin and except that the reason we have so much choice is partly because of it.
Hi, that’s an interesting take on the natural wine movement. Many of the natural winemakers that i speak to have a different philosophy and rather than say they produce wines without sulphur or additions because they are toxins, it is more that there methods allow the wine to express the grapes with minimal intervention. I’m not passing judgement on that philosophy but I think it’s important to note that the “toxicity” is not the only reason that SO2 is avoided by natural wine makers.
@@WineWithJimmy a very fair point I do apologise to the folks that are Natural wine producers and advocates my comment is a bit generalised, tarnishing the whole movement. I believe that wasn't my intention but I suppose a bit of projection on my part. There are alot of folks on social media these days that are pushing a more natural diet agenda but they use fear mongering tactics to achieve their aims. It is pretty prevalent in society and in all industries food, drink and the pharmaceutical, influencers, marketers and producers using semi-scientific knowledge to portray certain chemicals in the products we consume to make these out to be entirely a bad thing,not giving the whole picture.
It is clearl that doesn't mean everyone in the Natural industry are using those tactics and their philosophies are much more nuanced than what I've portrayed them to be.
Thanks Jimmy 😊
Funny when people find out that not only isn't the SO2 responsible for headaches but, on the contrary, its presence might help prevent this problem! Very useful video, as usual!
Indeed!
Hello Jimmy,
Do you think SO2 may also impact the colour of the wine? I tend to find the colour more intense in especially natural white wines where the SO2 usage is pretty limited.
thx!
Hi there! Yes - excessive use of SO2 can 'bleach' the colour in red wines. Natural white wines that are processed more oxidatively, and with minimal use of SO2, could allow more golden hues to develop. Also, natural wines are often unfined/unfiltered, which gives the impression of a deeper, more intense colour. Hope that helps!
@@WineWithJimmy it certainly did
Great content! I loved listening to it.
I understand that overusing SO2 can make wine taste more dull (less pronounced fruit and more harsh). But as far as I know, some winemakers use it to promote reductive winemaking which actually gives the wine some nice funky, fruity notes. These two ways seem to be contradicting. I am curious to know what's your take on it?
Hi Syd, it's all about finding the sweet spot. Enough SO2 to keep the wines clean, fruity and without oxidation but not so much that it kills the flavour. It's a tricky thing to get right but most winemaker try to keep the levels as low as they can without risking the wine.
Also- can you like to Parker-Thomas' article about health/headaches please?
Hi! You can search and download many Masters of Wine research papers here, including the one you are looking for: www.mastersofwine.org/rp.
Just a little confused about rhwnPH scale- when you say "lower" it is a higher number (closer to 7)? Correct?
As in pH 2.5 is higher than pH3 ??
It can be tricky, because pH is an inverse scale: the lower the number, the higher the measurement of H+ ions in solution, or the more acidic. So! A wine with a high pH of, say, 4 will taste less acidic than a wine with a pH of 3.6. The normal range for wines of all kinds is typically between pH 3 and pH 4. Hope that helps!
I am a little confused when you said all wines have sulfites and that it is produced naturally during fermentation. Yet there is lower amounts of sulfur in organic wine and forbidden in the US to have in the wine if it is organic.
Hi Josh - yes all wine has sulfites. It is forbidden for organic wine in the US to have sulfur added to it. Organic wine has lower amounts of sulfur generally as less is added to the wine