Virtual Sensory Session: Post-Fermentation SO2 Management

In 2018 and 2019, Kirsty Harmon from Blenheim Vineyards explored dosage levels and timing of SO₂ addition post-malolactic fermentation in Cabernet Franc and Cabernet Sauvignon. Her studies found that larger initial dose of SO₂ post-malolactic fermentation led to better aromatic complexity and less spoilage than smaller, more frequent doses. Large additions were more likely to allow wine to age at the target molecular SO₂. Also, delaying the initial dose by 2 weeks led to lower total SO₂ overall.

In June of 2020, Virginia Winemakers gathered virtually to discuss SO₂ management and to taste results from an experiment performed by Kirsty Harmon of Blenheim Vineyards. Here is the link to that recording. 

Watch Video Here