Low SO2 winemaking: bio-protection for microbial control pre-fermentation

Reducing the additions of SO2 before fermentation and during the maturation process with natural solutions is of interest to many winemakers. The maximum allowable level of total SO2 in wine in Australia is 250ppm for any wine under 35g/L of sugar and 300ppm for all other wines (Australian and New Zealand Food Standards 4.5.1). Importantly, consumer preferences are leaning towards minimal intervention or low SO2 wines if not preservative free, whilst demanding a quality product. The objective of this article is to discuss the use of bio-protection strategies prefermentation as a tool for winemakers to increase microbial protection thus reducing the amount of SO2 required.