Reducing the Use of SO2 Preservatives in Wine

In this webinar re-broadcast, Professor Maurizio Ugliano explores different strategies to reduce the use of sulphur dioxide (SO₂) during the entire winemaking process, without compromising the microbiological and oxidative stability of the wine.

Key topics include:

• The chemistry of SO₂ in wine and how to maximise its free and active fractions;
• Oxygen and SO₂ management strategies throughout winemaking;
• The influence of acetaldehyde, pH and phenolic compounds on sulphur dioxide effectiveness;
• Evaluation of antioxidant alternatives, such as glutathione and tannins;
• Practical focus on critical phases like fining and bottling.

A must-watch for winemakers and wine professionals seeking practical solutions to reduce SO₂ use while maintaining wine quality.

Register here.