Removing negative sulphur compounds from Shiraz

by | Sep 1, 2021 | Relevant Resources, Articles

Australian researchers conducted a trial to evaluate five different remedial options available to winemakers for the removal of unwanted negative sulphur compounds. The five treatments comprised DAP addition during fermentation, macro-oxygenation with and without copper addition during fermentation, copper addition on its own, and the addition of fresh lees. Of the five different treatments that they evaluated, macro-oxygenation was the most effective.

AWRI REPORT | WINE AND VITICULTURAL JOURNAL | SUMMER 2021

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