Winemakers from around Virginia gathered (virtually) to discuss results of two experiments. In the first, precision and accuracy of two commonly used SO2 detection techniques (aeration oxidation and the Hanna titrator) were tested and compared by Phil Fassieu (Whitehall Vineyards), AJ Greely (Hark Vineyards) and Rachel Stinson Vrooman (Stinson Vineyards). In the second, Kirsty Harmon (Blenheim Vineyards) compared the chemical, microbiological, and sensory effects of different SO2 addition rates after completion of fermentation in Chardonnay.
