Purdue Extension

FS-52-W
Commercial Winemaking Production Series

Use of SO2 in High-pH Wines

Sulfur dioxide dosage

By Christian Butzke Wine pH and alcohol destroy the vitamin thiamin, which is
How much free sulfur dioxide (SO2) must essential for the growth of
Enology Professor
a winemaker add or measure to prevent Brettanomyces yeast and certain wine
Department of Food Science malolactic fermentation or Brettanomyces bacteria. Only proper concentrations of
Purdue University growth if a wine’s pH is 3.95? The answer free SO2 provide additional capacity to
[email protected] is between 79 and 112 mg/L, depending bind more products of oxidative aging,
on the alcohol content of the wine. The to cleave thiamin, or to kill unwanted
requirements for free SO2 concentrations SO2-sensitive microbes. Brettanomyces
in wine increase exponentially with pH, thrives at higher pH, at temperatures
so at pH 4.0 they are 10 times higher greater than 55˚F, in larger ullages, and
than at pH 3.0. This does not leave room at residual yeast nutrient levels. Luckily
for rule-of-thumb or routine sulfite the thiamin break-up — given proper
additions/adjustments. Sulfites added amounts of free bisulfite — occurs faster
to wine in the form of either SO2 gas at a higher pH. Ethanol acts synergistically
or potassium metabisulfite salt exist and enhances the bacteria-killing effect
essentially in two forms: ionized bisulfite of molecular SO2, so high-alcohol wines
(free SO2) and sulfur dioxide gas require less SO2 protection (see dosage
(molecular SO2). charts based on wine alcohol content
below).
Much of the sulfites that the
winemaker adds to juice at crush or to
wine post-malolactic is bound up by
acetaldehyde, glucose/glucosides, and
metabolic acids of microbial origin.
Only a very small fraction (0.7 percent
to 7 percent) of the nonbound sulfites
in wine is present in the molecular
(gas) form, but this is exponentially
dependent on the wine’s pH. Only this
form actually kills unwanted bacteria
and non-Saccharomyces yeasts. The
vast majority (93 percent to 99
percent) of sulfites exist as the ionized
bisulfite form that can bind additional
acetaldehyde that forms during aging.
Equally important, bisulfite can SO2 gas dosing unit

The information in this publication is based on material from Winemaking Problems Solved, edited by Christian Butzke, Woodhead Publishing Ltd.
 Table 1: Free sulfur dioxide required at a measured wine pH and for wines around 12 percent alcohol by
volume (equal to 0.85 mg/L molecular SO2).

Table 2: Free sulfur dioxide required at a measured wine pH and for wines around 14 percent alcohol by
volume (equal to 0.6 mg/L molecular SO2).

Purdue Extension 2
Use of SO2 in High-pH Wines
SO2 requirements are experiencing elevated natural cellar temperatures
The requirements for free SO2 are not a stylistic due to global warming.
option for the winemaker. Nor is it a good practice to
routinely add “only” 20 or so parts of free SO2 to each Acidity adjustments
and every wine. If the winemaker decides not to follow Ideally, the winemaker could adjust the pH of the
the charts above, he or she might just as well not add wine without significantly changing its perceived
any SO2 at all, as it will not make much difference. acidity and mouthfeel. However, lowering of the pH
without noticeably increasing the titratable acidity
Aging potential (T.A.) of the wine is only possible by using strong
In recent decades, the increased demand for wines inorganic acids such as hydrogen chloride. This,
made from very ripe fruit has led to the production of however, is illegal. The winemaker’s repertoire is
wines with very high pH values (greater than 3.8). usually and rightfully comprised of the acids naturally
While the preference for wines that appear softer at a occurring in grapes. The dated techniques of ion
younger age due to a lack of acidity is understandable, exchange and electrodialysis for pH adjustments have
the rules for SO2 additions remain the same. not been widely adopted by the premium wine
Unfortunately, because of the exponential nature of industry, leaving the modern winemaker with few
the relationship between acidity and SO2, high-pH options. These include modest acid additions at crush
wines require the addition of excessively high to bring the pH below at least 3.8 based on predictive
amounts of free sulfites. At these concentrations, the modeling; a partial, earlier picking and back-blending
winemaker may believe that the sensory threshold of more acidic lots; and (field-)blending with varietals
for sulfur dioxide will be exceeded. — including hybrids — that can retain more acid.
Another alternative is to suggest changes to the code
The fear that the pungent, metallic odor of a freshly-
that regulates local winemaking practices.
lit-match, a characteristic of SO2 gas, will overpower
the wine’s varietal character and mask its fruitiness References
can lead the winemaker to avoid the proper dosage
Principles and Practices of Winemaking. R. B. Boulton
according to the chart. Interestingly, the sensory
et al, p. 452, Springer 1996.
attributes of SO2 are related to the volatile molecular
form whose concentration remains intentionally the www.winenet.com.au/articles/WineNetwork_
same at any of the recommended doses. More Managing-brett_MP-MK-GB03.pdf The Australian &
importantly, the smell of SO2 is very closely related to New Zealand Wine Industry Journal, 2003. Volume 18,
the wine’s temperature, so tasting it straight from the Number 3
barrel at 54˚F (12˚C) vs. from the bottling tank at 68˚F www.winerysolutions.com/acid.html The IWS Approach:
(20˚C) will make quite a difference, as the warmer Tools for low intervention winemaking.
temperature releases approximately 50 percent more
molecular SO2 into the headspace of the tasting glass. Reviewed by:
Richard Linton
Certainly, though, a high pH reduces the ageabilty of a Professor of Food Science and
wine because oxygen uptake — and thus the major Director of the Center for Food Safety Engineering
oxidative aging reactions, particularly browning — is Department of Food Science, Purdue University
accelerated. This must be considered especially if the
Bruce Bordelon
wine is made for lengthy barrel and bottle aging prior Viticulture Professor
to release as required by law in certain appellations. Department of Horticulture & Landscape Architecture, Purdue University
This should be of particular concern to regions that

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