LOW TO NO SO2 RED WINE PRODUCTION PROTOCOL

When red grapes are crushed without adding sulfur dioxide (SO2), the grape juice is at high risk for spoilage. This happens before the helpful Saccharomyces yeast has a chance to take over. The risks come from several types of unwanted microbes:

Lactic acid bacteria can create undesirable flavours and textures.
Acetic acid bacteria can lead to a vinegar-like taste.
Other wild yeasts can use up nutrients and produce bad aromas.

The protocol for low to no SO2 in red wine uses a range of specific products to manage the microbes without chemicals.

Clear UP BIO cleans the must by removing unwanted substances like pesticide residues.
FermControl BIO is a single, complete organic nutrient source for the yeast.
VitiFerm BIO Rubino Extra is a reliable yeast that helps create fruit-driven red wines.
MaloControl BIO prepares the wine for malolactic fermentation.
MaloBacti AF3 is a bacteria that, when added early, helps prevent spoilage bacteria from growing.
ViniTannin SR is an early tannin additive that helps with structure and has mild antimicrobial properties.

The main goals of this method for creating low to no SO2 in red wine are to:

Replace the need for adding SO2 at crushing with a controlled microbial approach.
Ensure that the desired Saccharomyces yeast quickly takes control of the fermentation.
Stop spoilage microbes from growing without using chemical preservatives.
Create stable fermentations that transition smoothly into the next phase, malolactic fermentation.