REDUCTION TREATMENT IN WINE

Reduction treatment in wine is a critical focus for quality-minded producers. Volatile Sulfur Compounds (VSCs), often manifesting as the dreaded “rotten egg” (H2S) smell, are a common and critical headache for winemakers. While traditional winemaking often relies on heavy sulfur dioxide for protection, modern consumers demand cleaner, more natural solutions. This protocol outlines a dual-action, proactive and curative approach, leveraging advanced organic products to maintain wine purity, minimise use, and ensure aromatic stability.

How to avoid excess sulfur dioxide (SO2) use during wine racking while effectively eliminating volatile sulfur compounds (VSCs) and hydrogen sulfide (H2S) off-flavours in young wines.

ViniTannin™ W (Natural Racking Antioxidant & SO2 Alternative)

To prevent oxidative stress and reduce the need for SO2 at racking, dose ViniTannin W at 1.5–2.5 g/HL. This highly purified, grape-skin-derived tannin acts as a powerful natural wine antioxidant, preserving aromatic freshness and proactively contributing to an effective reduction treatment in wine during transfer.

Clear UP BIO (Curative H2S/VSC Treatment)

For the effective mitigation of existing sulfur off-flavours (mercaptans, H2S in wine), add Clear UP BIO post-racking at 15–30 g/HL, adjusting the dosage based on the severity of the reduction. This novel, highly-purified, organic yeast cell wall preparation is specifically designed for rapid and complete volatile sulfur compound removal in stable wine.

Preventing Sulfur Usage: Eliminate or significantly reduce SO2 additions during wine racking by leveraging natural antioxidant protection.
Mitigating Wine Faults: Effectively reduce and eliminate sulfur off-flavour and volatile sulfur compounds (VSCs) in finished and young wines.
Aromatic & Structural Stability: Optimise the redox potential and enhance the aromatic and color stability of the wine prior to bottling.

Alternatively, email sales@fermtech.co.za to learn more.