LOW TO NO SO2 WHITE AND ROSÉ WINE PRODUCTION PROTOCOL
PROBLEM
Producing low to no SO2 white and rosé wines presents challenges, as wines are vulnerable to oxidation, microbial spoilage, and phenolic instability without sulfur dioxide. The primary goal is to maintain freshness, stability, and longevity in these wines without relying on traditional chemical preservatives.
SOLUTION
The protocol utilizes several specific products to address these challenges:
- RePrise BIO: An antioxidant and phenolic harmonization tool for wine maturation and protection.
- ViniTannin W: A natural white fermentation tannin for oxidative protection and structural enhancement.
- Fermcontrol BIO (FC BIO): A multifunctional organic yeast nutrient to ensure secure fermentation with reduced stress.
- VitiFerm BIO Yeast selection: Native-style yeasts known for no killer factor and high aromatic purity.
- Clear UP BIO (optional): Used for pre-fermentation detoxification if rot or pesticide residue is present.
PROTOCOL OBJECTIVES
The main objectives for this low to no SO2 protocol are to:
- Eliminate or significantly reduce SO2 additions across all winemaking stages.
- Protect must and wine from oxidation using natural biopolymers and tannins.
- Ensure safe, complete fermentation with native-like yeast and organic nutrition.
- Harmonise phenolics and naturally build palate structure.
- Preserve freshness and extend wine longevity in the bottle.
EXPECTED OUTCOME
The protocol aims for:
- Wines with preserved aromatic purity and reduced oxidative impact.
- Stable colour and freshness during extended SO2-free maturation.
- Balanced mouthfeel and phenolic harmony without synthetic fining agents.
- Greater longevity in the bottle with natural structure and elegance.
