No So2 Wine Case Study

Discuss different strategies for producing wine with low or no SO2.
Is there global demand from consumers for such wines?

SO2, sulfur dioxide has been considered as one of the essential additives for making sound wine, which acts as antioxidant and antiseptic. History of sulfur in wine dates back to Roman times when they discovered that wine was kept fresh by burning sulfur candles inside empty wine vessels. However, the number of wines produced with low or no SO2 is increasing in these 10 years, and those wines are called as natural wine or sometimes funky wine. Although their definition is still elusive, they are the hot term in the wine industry. In this essay, those wines are referred as no-SO2 wine, and strategies to produce wine is
Although some winemakers avoid this practice claiming that it can cause flavour and colour loss, membrane filters with 0.45μm pore sizes can remove all the bacteria and yeast. This is the most effective strategy to prevent spoilage before bottling without addition of SO2. Especially for no-SO2 wine, membrane filter integrity is imperative, thus pressure hold test is strongly recommended. In addition, heat can be hired here, too. IN fact, most of Japanese wineries hire pre-heating before bottling to prevent microbial spoilage under humid
However, their detailed strategy differs depending on the winemaker. For example, Andrew David Noon in McLaren Vale makes his highly regarded wine with very limited human intervention; but he uses small amount of SO2 after malolactic fermentation, at racking, and before bottling, while respected winemaker Eishi Okamoto of Beau Paysage in Yamanashi, Japan, never use the techniques mentioned above including addition of SO2 to produce one of the most sought-after wines in Asian market. These examples show there is abundant option for wine makers to build up their total