Sulfur Dioxide-Free Winemaking with Chardonnay (2015)

Summary:

Identically harvested Chardonnay was stored overnight in cold room before being processed and divided into 2 identical lots. One lot was produced using a  “traditional” protocol, the other using a sulfur free production protocol.

 

Traditional protocol:

press whole cluster.

while filling the press Lafazym press

in the pan SO2 4g/hl

champagne program

Racking in barrels after settling overnight

NTU: 50

yeast addition CY 3709: 15g/hl

wine will go through MLF

once MLF completed, SO2 5g/hl

 

Sulfur Free Protocol:

press whole cluster.

while filling the press:

Lafazym press  20g/ton

Zymaflore Alpha (torulaspora delbrueckii) 30g/hl

champagne program.

small aeration of the must before settling (Ideal 20mg/l of O2)

tank inerted with CO2

addition of tannin galacool 10g/hl

Racking in barrels after settling overnight

NTU: 50

yeast addition CY 3709: 15g/hl

at ⅓ of depletion fresh arom (glutathione) 30g/hl

wine will go through MLF

once MLF completed, stab micro (chitosan) 10g/hl

batonnage every other week wine topped after each battonage.

Lab Results:

Sensory Results:

There was a significant sensory difference (p<0.01) between the Control (traditional) and Trial (low sulfur protocol). Of those that responded and indicated a preference (n=19) 63% preferred the control and 37% preferred the trial.