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SO2 is an indispensable tool in winemaking and wine preservation. A correct use of SO2 results in less oxidized wines, with better color and aroma, and lower volatile acidity.

Wine style

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Some of its effects are the following:

  • Antioxidant: it possesses reducing properties, capturing oxygen and preventing oxidation.
  • Antioxidase: Destroys oxidases, preventing cracks.
  • Antimicrobial: It exerts an inhibitory activity on yeasts, lactic acid bacteria and acetic acid bacteria.
  • It is also known as sulfur dioxide or sulfur(IV) oxide.


On must or wine.


  • At harvest 3 – 8 g/hl
  • Sulphited or sulfur must 150 – 200 g/hl

The total sulfur dioxide content may not exceed 150 mg/l for red wines and 200 mg/l for white and rosé wines. If the amount of residual sugar (expressed as glucose+fructose) is equal to or greater than 5 g/l, the permitted values are 200 mg/l for red wines and 250 mg/l for white and rosé wines.

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Download the Agrovin 2023 Harvest
News Catalog!

If you are thinking about how to reduce the use of SO2, increase acidity, complexity, or how to perform subtle clarifications while respecting the organoleptic properties of your wines, this is for you!


Check out our new tools and solutions for this harvest.

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