originally posted by abe schoener:
We never add SO2 to increase acidity. I have never contemplated it, nor calculated nor experimented to get a sense of how much one would have to add to modulate acidity. The stuff that we use is furiously low pH, so it would have to have an effect-- but it is also true that the highest sulfur add I have ever made was 100 ppm, or 100 grams of S02 per 1000 liters of wine (a 1% add would be 100 grams per 10 liters by comparison). The adds are small but very powerful.
That makes perfect sense. Although SO2 is a strong acid, the quantities used won't affect the overall acidity overmuch.
Mark Lipton's question still stands: why in the world support the use of a toxic chemical that can be shipped only under permit and must be dispensed with a gas mask, when I "rail" (perhaps that is a little strong!) against the use of crystal tartaric (derived from fruits and vegetables in China; a very sustainable by-product of making fruit syrups, beet sugar, and other totally natural products)?
I think that there are 3 reasons:
1) I do not like the short or long term gustatory effect of using tartaric, though I like both in SO2;
2) there is nothing clever about opening bags of tartaric, but working with the microbes and guiding the wines up to the edge of the cataclysm is cool;
3) though there is nothing cool about working with a toxic substance that comes out of a steel container, the effect of SO2 on wine is amazing; whereas the effects of tartaric are predictable and seem pedestrian. That is why I can never allow our winemaking to be called "low intervention" simply. Some of the techniques are (no inocculation); some of the wines depend only on such techniques (the chardonnays); but some of the wines depend on the use of SO2 and other relatively powerful non-spontaneous activities. I love and marvel at effect of S02. I can easily imagine making a lot of good wines without it (I did for about 6 years), but I love the wines that I have learned to make with it, and, in some slightly perverse way, look forward to making sulfur additions.
That explanation makes sense. I can't argue with your own taste, after all.
Mark Lipton