METHOD FOR THE PREPARATION OF BOTTLED WHITE WINE WITH NO ADDITION OF SULFUR DIOXIDE (SO2)

摘要

Subject: bottled white wine free of sulphites and rich in distinguishable aromas. It is free of sulfur dioxide so that its behaviour in the organoleptic control is completely different. The final product contains an increased rate of diluted CO2 endowing the wine with fresh taste and sensation; it is resistant to the increase of the volatile acidity when the product comes in contact with air. In the absence of colorants depending on the variery of grapes, the colour of the wine grows darker when in contact with air.