1230 Shiloh Road, Windsor, CA, United States of America, 95492

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707-836-6840

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Rethinking SO₂: Exploring Sulfur Dioxide Alternatives in Modern Winemaking

For centuries, sulfur dioxide (SO₂) has been the trusted guardian of wine for preserving freshness, preventing oxidation, and controlling microbial populations. But with changing consumer preferences, evolving regulations, and advancements in enological science, many winemakers are rethinking their reliance on traditional SO₂ regimes. 

At ATPGroup, we recognize that while SO₂ remains a powerful tool, it’s no longer the only one. For winemakers looking to reduce or eliminate sulfur additions, a range of solutions is available that support microbial stability, freshness, and shelf life without compromising quality. 

Why Reduce SO₂? 

There are several reasons winemakers may choose to reduce sulfur use: 

  • Consumer demand:  Increasing numbers of wine consumers are seeking "low-intervention" or "low-sulfite" wines due to perceived health concerns or personal sensitivities. 

  • Labeling requirements:  In many markets, wines containing more than 10 ppm of SO₂ must carry a “contains sulfites” label, which some producers prefer to avoid. 

  • Wine style preferences:  Certain wine styles, especially those with delicate aromas, may benefit from reduced or selective SO₂ additions that allow for greater aromatic complexity or a more “authentic” expression of terroir. 

Building a Multi-Pronged Strategy 

SO₂ alternatives aren’t about a one-for-one substitution. Sulfur dioxide is used throughout the winemaking process to prevent oxidation and control microbiological growth, and the whole process needs to be evaluated when reducing SO₂ use. ATPGroup recommends a global approach that considers all phases of production: fruit management, fermentation control, aging, and processing hygiene strategies. 

1.  Bioprotection Before Fermentation 

Using selected non-Saccharomyces  yeast strains prior to the onset of fermentation can suppress the growth of spoilage organisms in the early stages of winemaking, reducing the need for early SO₂ additions. These strains contribute to aroma complexity while stabilizing the microbial population. Subsequent early inoculation with a strong active dry yeast that is a low producer of SO₂ and acetaldehyde will assure a strong start to fermentation and ferment the wine to dryness cleanly. When paired with appropriate nutrition and oxygen management, bioprotection strategies can significantly reduce SO₂ inputs without increasing risk. Ask your ATPGroup representative about a bioprotection yeast coming soon from Fermentis!

2. Chitosan-Based Microbial Control 

Derived from the fungus  Aspergillus niger,  chitosan  is a high molecular weight biopolymer that offers effective anti-microbial action, particularly against spoilage organisms such as Brettanomyces,  Acetobacter, and  Lactobacillus. Unlike SO₂, chitosan is non-oxidizing and doesn’t bind with anthocyanins or aroma compounds, making it a valuable tool for sensitive varietals. 

Vin-Chito, available from ATPGroup, is a high-purity chitosan approved for use in both red and white wines. It can be used before or during fermentation, aging, and bottling, offering a clean and effective microbial control method without altering the wine’s sensory profile. 

3.  Tannin-Based Oxidation Management 

Tannins aren't just for mouthfeel and color stabilization—they’re also powerful antioxidants. Select enological tannins can consume oxygen and neutralize oxidative enzymes, helping reduce the need for sulfur at crush or prior to bottling. 

ATPGroup offers a range of  blended gallotannins,  ellagitannins, and  condensed tannins, led by the flagship fermentation tannin, Color-Tan. Each diverse tannin has distinct antioxidant and antimicrobial properties, specific to each stage of winemaking. These can be used in combination with lees stirring or inert gas to preserve freshness and extend shelf life. 

4.  Bottling Filtration Guarantees a Clean Product 

Sterile filtration is a critical step in winemaking, ensuring microbiological stability by physically removing spoilage microorganisms. Throughout aging, spoilage microbes are controlled using anti-microbials, but that often means the populations are reduced to non-threatening levels, not completely eradicated. Bottling preparation filtration may help, but it also does not remove every single microorganism. Eaton's Membran PS Wine 0.45 micron membrane cartridge removes any remaining yeast or bacteria cells, guaranteeing that a clean product fills the bottles when used correctly. By creating a sterile product, not only is spoilage prevented during distribution, but the intended sensory profile is maintained. This proactive measure ensures the wine remains stable and enjoyable longer for consumers. 

5. Hygiene and Process Control 

Perhaps the most overlooked “SO₂ alternative” is cellar hygiene. Investing in effective cleaning and sanitation protocols, such as ATPGroup’s  non-chlorine alkaline cleaners  or  acid CIP solutions, can dramatically reduce microbial pressure throughout the cellar. Cleaner tanks, hoses, and fittings mean less risk and less need for chemical protection. ATPGroup offers a full lineup of Cleaning & Sanitation solutions developed specifically for wineries. 

Takeaways for the Modern Cellar 

Reducing SO₂ in winemaking doesn’t have to mean accepting instability or sacrificing shelf life. Instead, it invites a more deliberate approach, leveraging a suite of microbiological, enzymatic, and antioxidant tools to build stability from the ground up. With the right tools, reducing SO₂ is no longer a compromise—it’s an opportunity for innovation. 

At ATPGroup, we work with winemakers across North America to tailor strategies that reflect each cellar's specific goals—whether that’s lowering total SO₂, meeting export requirements, or producing wines with a “natural” signature. 

Interested in learning more? ATPGroup and Fermentis partnered on a webinar that explores low-SO₂ winemaking solutions, click here to view:  

 VIEW WEBINAR 

For more information on chitosan, enological tannins, enzymes, or other tools for low-SO₂ winemaking, contact your ATPGroup Enology Products Specialist, call (707) 836-6840, or visit our website.  

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ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine, beer, food, and pharmaceutical markets, we strive to provide solutions and create value for our customers in each of the industries we serve. The company offers an unparalleled range of high-quality products and services including winemaking & cellar products, brewery supplies, glassware, cleaning & sanitation solutions, tartaric acid, cream of tartar, and Rochelle salt. Its team is made up of industry veterans, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.  

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About

ATPGroup was founded as a family business in 1991. Now a leading supplier to the wine and juice industries, the company offers an unparalleled range of high-quality products and services including winemaking & cellar products, specialty enology products, glassware, production equipment, cleaning & sanitation solutions, parts & servicing, and mobile services. Its team is made up of industry veterans, engineers, cellar masters, and product specialists who provide technical expertise in their respective fields. With warehouses across the country, the company is strategically located to serve customers throughout the U.S., Canada, and Mexico.


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Contact List

Title Name Email Phone Extension
Cellar Supplies Sales -- Northern CA,OR, WA John Peter (JP) jp@atpgroup.com 707 975-2322
Cellar Supplies Sales -- Central Coast, CA Jason Maglinte jmaglinte@atpgroup.com 805-400-8098
Cellar Supplies Sales -- Central Coast, CA Tim Ossun tossun@atpgroup.com 559-554-4235
Enology and Equipment Sales Elliot Bonior ebonior@atpgroup.com 805-536-0156
Capital Equipment Sales Ethan Simon esimon@atpgroup.com 707-791-4749
Enology Products Sales Lauren Sloan lsloan@atpgroup.com 707-321-9766
Enology Products Sales Eva Mayen emayen@atpgroup.com 707-684-9112
Enology Products Sales Blair Sande bsande@atpgroup.com 707-684-0257
Filtration Sales John Sones jsones@atpgroup.com 707-657-3390
Luxury Glassware Sales Ann Hepler ahepler@atpgroup.com 707-590-3078

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ATPGroup 1230 Shiloh Road, Windsor CA United States of America 95492

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