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Postmodern Winemaking

 

Sulfur Dioxide Basics Revisited

March 2012
 
by Clark Smith
 
Distribution Free SO2 pH
 
 
Thirty-two years ago my first published piece, printed in the inaugural issues of the University of California, Davis, Extension’s Enology Briefs,1,2 concerned the basics of conventional SO2 management. A table I worked out with pencil and paper in a Shields Library basement can still be found tacked up on winery lab walls throughout the United States. There are omissions I have since regretted, and it is high time for a rewrite.
 

 
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