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Organic vs. sulfites
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Posted by swineinsanity (My Page) on Tue, Jul 21, 09 at 1:27
| Is it any different making wine with vs. without sulfites. do you need chemicals for country wines. are there any good books on how to make wine without chemicals. Thanks! |
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RE: Organic vs. sulfites
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| You might want to do some more basic reading on wine chemistry. Sulfites are naturally occuring so I don't know how you'd make wine without any. Some amino acids in the grapes contain sulfur for example, and also yeasts and wood. If you mean that you won't add sulfur to your wine to stabilize it and prevent oxidation, that's a different issue, but that has nothing to do with being "organic". And FYI, there is no scientific evidence anywhere that I know of regarding headaches and sulfites. Anyhow, "Wine Science" is a good start, but it's a bit dense and doesn't go into explicit winemaking techniques as much as what is happening in the juice. Good luck! |
RE: Organic vs. sulfites
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| I assume the poster means ADDED sulfites, rather those naturally occuring ones. You don't HAVE to add sulfites. The added sulfites are (in very simple terms) added as a "preservative". It is used to help keep the wines contact with oxygen to a minimum. Oxygen being the bane of winemaking since if wine contacts oxygen it is oxidizing..... If you move your wine thru its process to the bottle quickly and neatly then you don;t have to use any sulf. If you are doing "bucket chemistry" type winemaking then a little wouldn't hurt.... Remember the simple rule.... If you can smell the wine then it is in contact with oxygen (except during actual ferment when the CO2 given off forms a barrier) |
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