Why is sulfur dioxide used in winemaking? Can you make wine without SO2? Organic Winemaker Nick Mills of Rippon in New Zealand’s Central Otago Region explains the role of sulfur and his approach to using it in this three part series. Part 2 focuses on how shipping wine long distances has increased the need for SO2 and then explores ways that it’s use can be avoided completely, including skin contact / maceration for whites and carbonic maceration for reds.
Nick sat with Ask a Winemaker at Rootstock Wine and Beer Bar for this focus on wine education in the spring of 2014.
Sulfur Dioxide (SO2) in Winemaking: Part 1 of 3 with Nick Mills: https://www.youtube.com/watch?v=141EyTOe3G8&index=22&list=PLddUmDhg4G_JpiDC6APU9BhFoo8kiTrwf
Sulfur Dioxide (SO2) in Winemaking: Part 3 of 3 with Nick Mills: https://www.youtube.com/watch?v=FJk8dk5RhPg&list=PLddUmDhg4G_JpiDC6APU9BhFoo8kiTrwf&index=22
For more with Nick Mills, see our entire playlist: https://www.youtube.com/playlist?list=PLddUmDhg4G_JpiDC6APU9BhFoo8kiTrwf
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