Virtual Sensory Session: SO2 Measurement and Management

Phil Fassieux, AJ Greely, Rachel Stinson Vrooman and Kirsty Harmon

April 2021

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.

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The Impact of the timing and amount of SO2 addition on Cab Franc Chemistry, Structure and Sensory Characteristics (2018)

Kirsty Harmon

Blenheim Vineyards

Report Report

Sulfur, sulfide, sulfite…. what is the difference? A few working definitions.

Joy Ting

Reference Reference

SO2 Chemistry in a Nutshell

Joy Ting

Reference Reference


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