The wine industry is experiencing increased awareness towards the impact that its practices are having on the environment. One of the most controversial additives currently used in wine is sulfur dioxide (SO2). While it’s easy to understand why sulfite additions are a useful tool in winemaking for its antioxidant, antioxidasic, and antimicrobial activities, winemakers are working towards limiting its use, both to respond to market demand and to expand their approaches in vinification.
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