SO2 = protection, mais dose minimale : « petit dosage, grand contrôle ».
1. Quel est l’objectif principal du sulfitage lors de la vinification ?
2. À quel moment la dose de SO2 est-elle appliquée dans le procédé de sulfitage ?
3. Pourquoi cherche-t-on à employer les plus faibles doses possibles de SO2 ?
Sulfitage — dose ?
Quantité de SO2 à apporter au moût ou vendange.
Faibles doses de SO2 — justification ?
Limiter la toxicité, respecter la législation, estimer la contamination.
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