Desulphurisation

A sweet reserve (to increase the residual sugar content) must be "desulphurised" using sulphur to prevent fermentation. However, it must be desulphurised again before being added to the wine. Physical-mechanical desulphurisation systems are used for this purpose. The grape must is heated to 100 °Celsius and filled into the system from above. As it passes through the so-called bell bottoms (horizontal perforated plates whose openings are extended upwards by tubes), the sulphur dioxide is largely released. This in turn is bound by injected nitrogen and removed from the system. After cooling and clarifying the must, it can be added to the wine. The spinning cone column process is also suitable for desulphurisation.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).

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Desulphurisation

Further information

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