The Winemakers Research Exchange is a non-profit organization of Virginia winemakers pursuing quality improvement through practical experimentation in vineyards and wineries.
Experimental results are evaluated using appropriate chemical measures. Sensory sessions allow for blind tasting and group discussion of each project.
As we head into the winter, many of the red wines from 2023 are finising malolactic fermentation. Once ML is confirmed to be done, the most common way to preserve the wine through the long aging process is by adding SO2. Despite its widespread use, many practical questions remain, including when and how much SO2 to add. This Learn module includes a review the chemistry, efficacy and practical use of SO2 in the winery and links to studies done by Kirsty Harmon of Blenheim Vineyards exploring these very questions.