SC - Responsible use of Alcohol & the SCA

[Lark Miller]

thanks Nick,  I thought so but wanted to check with Madoc before saying
that. I think that europeans do add the sulfites now because there was a
furor a few years ago about that.  Our 1993 bottle of Piesporter
Michelsberg Riesling - Kabinett by Franz Reh & Sohn has contains sulfites
on the back of it.

Lucilla

At 01:37 PM 7/14/97 -0400, you wrote:
>> Sulfites are one of the natural byproducts of winemaking (I want to
>> say
>> fermentation, but I'm not 100% sure if it's all fermentation or only
>> certain substances).  THIS is why you see it on labels of commercial
>> American wines--it's in the European stuff, too, but they don't have
>> to
>> put it on their labels, as it is a natural byproduct.
>
>M'lady, you are correct that sulphites are a product of American
>winemaking, but a little off on the other. Actually, sodium
>metabisulphite and potassium metabisulphite are chemical additives to
>wine.  They are used to kill yeast and sanitize the wine after
>fermentation.  It also aids in preserving the final product as it is.
>Filtration removes the majority of yeast cells, but those left could
>cause problems in off flavor or mutating and restarting fermentation
>(bottle bombs).   Fermentation is the breakdown of sugars (C6H12O6) into
>carbon dioxide, water and ethyl alcohols.  Other sulpherous byproducts
>can produced in varying amounts depending on errors in sanitary methods
>and unexpected compounds in your water, but the sulphites are added.
>
>Many European wineries do not add these preservatives to their wines,
>but rely on thorough fermetation and pH levels to limit post-production
>fermentation.  Most meadmakers that I know avoid the sulphites as they
>are both historically correct and aware that it severely limits the
>audience who can enjoy their product.  So, thank you to the sulphite
>sensitive out there for helping keep me and my comerades honest :o) You
>can buy the metabisulphites by the pound at your finer winemaking supply
>shops if you add it to husefermented wines.
>
>
>niccolo (a housebrewer and part-time supplier).
>
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