SO₂ in Oenology (Italian edition): Properties and Limits, Technological Effects, Practical Use, Alternative Solutions

"La SO₂ in enologia" is an essential reference for all wine enthusiasts and professionals. Written by Jacques Blouin, a renowned oenologist who worked under the legendary Jean Ribéreau-Gayon and Émile Peynaud, this book explores in detail the use of sulfur dioxide (SO₂) in winemaking.

Why use SO₂ in winemaking?

Sulfur dioxide is widely recognized for its many beneficial properties:

• Effective protection against oxidation that can alter the quality of the wine.
• Antimicrobial action against undesirable bacteria and yeasts.
• Ability to stabilize aromas and preserve the organoleptic qualities of the wine.

However, its use requires precise mastery to avoid undesirable side effects.

Contents of the book:

1. Properties and limitations of sulfur dioxide.
2. Technological effects: impact on quality and winemaking processes.
3. Practical use: tips for optimal and controlled application.
4. Alternative solutions: exploration of techniques and products that can replace or complement SO₂.

About the author:

Jacques Blouin (1939-2015), son and grandson of winemakers, dedicated his career to the study of winemaking. A doctor in oenology from the University of Bordeaux, he led the Wine Department of the Chamber of Agriculture of the Gironde for over 30 years. A consultant, lecturer, and director of international competitions, he left a significant mark on modern oenology with his research and expertise.

Product characteristics:

• Title: La SO₂ in enologia
• Author: Jacques Blouin
• Publisher: Eno-One
• Language: Italian
• Publication date: 03/2017
• Number of pages: 304
• Dimensions: 24 x 16 cm
• Weight: 700 g
• EAN13: 9788888792132
• ISBN: 978-88-88792-13-2