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Sulfur contains !
- Thread starter pab
- Start date
Oswaldo Costa
Oswaldo Costa
Very interesting, thank you.
The focus on total is much more revealing than the common focus on mgs added at bottling.
Huet looks high, and 06 Coule has almost double the level of the 07.
I assume these numbers are reported by the wineries and wonder if the accuracy varies. One of the Puzelat numbers is 1 mg/l, hard to believe even if you don't use it at all, because of what occurs naturally in the skins.
The focus on total is much more revealing than the common focus on mgs added at bottling.
Huet looks high, and 06 Coule has almost double the level of the 07.
I assume these numbers are reported by the wineries and wonder if the accuracy varies. One of the Puzelat numbers is 1 mg/l, hard to believe even if you don't use it at all, because of what occurs naturally in the skins.
Huet looks high, because the residual sugar is also very high in the "sec" : 9g (Le Mont 2007). It's the "typicit" of the "best" Vouvray : sugar + sulfur (to block the refermentation). Foreau should be very close.
I don't know if they could have the "AOC agrement" without sugar. interesting debat !
Best regards
I don't know if they could have the "AOC agrement" without sugar. interesting debat !
Best regards
Oliver McCrum
Oliver McCrum
I wonder why they give only total SO2, without free? It doesn't tell you anything about how stable the wine is. Or is the assumption that the only people interested are worried about it being toxic?
I think that's right. So the refermenting rose d'un jour that I saw recently would have no trouble.originally posted by Oliver McCrum:
I wonder why they give only total SO2, without free? It doesn't tell you anything about how stable the wine is. Or is the assumption that the only people interested are worried about it being toxic?
The chemistry, as I'm sure most of you know, is that reducing sugars react with SO2 to boost the "total" number while leaving less "free." So to get to a protective "free" number one has too add more SO2 to a wine with rs than one without.
Sharon Bowman
Sharon Bowman
originally posted by SFJoe:
the refermenting rose d'un jour that I saw recently
Say it isn't so.
How were Angli's wines? A gap of mine in recent Loire.
Yes.originally posted by Oliver McCrum:
IOr is the assumption that the only people interested are worried about it being toxic?
For a consumer, wine should'nt be toxic.
Oliver McCrum
Oliver McCrum
originally posted by pab:
Yes.originally posted by Oliver McCrum:
IOr is the assumption that the only people interested are worried about it being toxic?
For a consumer, wine should'nt be toxic.
Even for an importer, wine shouldn't be toxic.
Out of curiousity, what level of SO2 do you find to be toxic?
originally posted by Oliver McCrum:
Out of curiousity, what level of SO2 do you find to be toxic?
I'm not pab, but I'd say 3000 ppm with a 30 minute sustained exposure. But that's just what the MSDS says [insert emoticon].
Mark Lipton
originally posted by Oliver McCrum:
Out of curiousity, what level of SO2 do you find to be toxic?
I drank yesterday half a bootle of a de Moor Chablis 2002 Rosette and I'm waking up nice tomorrow. When I drink a Huet or a Foreau, ten minutes after my brain is in fire.
It's surely a question of sensibility with high variations beetwen two persons.
Best regards
pierre-alain benoit
No doubt.originally posted by pab:
It's surely a question of sensibility with high variations beetwen two persons.
Do you ever drink German wine?
Sharon Bowman
Sharon Bowman
What a question to put to a Frenchman.
nigel groundwater
nigel groundwater
OK then what about Sauternes?originally posted by Sharon Bowman:
What a question to put to a Frenchman.
Jeff Grossman
Jeff Grossman
Reminds me that I once saw a news story about a train crash. It had been carrying French beer and German soup, which struck me as all wrong, anyway.originally posted by Sharon Bowman:
What a question to put to a Frenchman.
Oliver McCrum
Oliver McCrum
originally posted by MLipton:
originally posted by Oliver McCrum:
Out of curiousity, what level of SO2 do you find to be toxic?
I'm not pab, but I'd say 3000 ppm with a 30 minute sustained exposure. But that's just what the MSDS says [insert emoticon].
Mark Lipton
I've had a few customers who seem to think 75ish total and 30 free was dangerous. I'm glad to hear I'm not poisoning them.
originally posted by Oliver McCrum:
originally posted by MLipton:
originally posted by Oliver McCrum:
Out of curiousity, what level of SO2 do you find to be toxic?
I'm not pab, but I'd say 3000 ppm with a 30 minute sustained exposure. But that's just what the MSDS says [insert emoticon].
Mark Lipton
I've had a few customers who seem to think 75ish total and 30 free was dangerous. I'm glad to hear I'm not poisoning them.
Oliver,
Now that I realize that your question wasn't merely rhetorical in nature, let me add that the figures I cite are for SO2 gas which is far more toxic than what you have in the wine (sodium bilsulfite). Unless you're a unicellular creature, I can't really muster much concern about bisulfite toxicity. The normally reliable Merck Index tells me that the LD50 in mice is 115 mg/kg, meaning that it would take gram quantities to seriously threaten an 80 kg male.
Mark Lipton
I seem to have survived.originally posted by VS:
The most demanding 'natural wine' producers demand 20 mg/l free. We do about 30-35 and are pretty much convinced that our wines are not toxic.
Oliver McCrum
Oliver McCrum
Mark,
I have been accused of many things in life, but never unicellular.
My post was an unskilful attempt at tongue-in-cheek humor.
I have been accused of many things in life, but never unicellular.
My post was an unskilful attempt at tongue-in-cheek humor.
originally posted by Oliver McCrum:
Mark,
I have been accused of many things in life, but never unicellular.
My post was an unskilful attempt at tongue-in-cheek humor.
And that's how it was taken, Oliver, aside from the unskillful part. I was just trying to give you more perspective on how ridiculous those concerns were (hence the unicellular snark).
Mark Lipton