Molecular SO2 content in wines produced in Hokkaido
2020
Hashiguchi, T. (Sapporo Regional Taxation Bureau, Sapporo, Hokkaido Prefecture (Japan)) | Kitayama, Y. | Takemiya, S.
A survey of 34 wines produced in Hokkaido found that the percentage of wines with sufficient molecular SO2 content was as low as 0% in red wines and 16% in white wines. The percentage of wines with residual sugars or malic acid and insufficient molecular SO2 content was 33% for red wines and 74% for white wines. The molecular SO2 content of wines fermented with wild yeast reached 0.1 mg/L. This suggests that measures such as sulfite management, hot filling, and microfiltration are required, particularly in wines with residual reducing sugars or malic acid.
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