Wine Analysis

Sulphur dioxide (SO₂) gas

• Early winemakers used sulphur dioxide (SO₂) gas to inhibit the growth of microorganisms inside oak barrels.
  
  
• This was achieved by burning sulphur, inside oak barrels on special holders, to form SO₂ gas.
  
  
• Today SO₂ gas can supplied from bottles of pressurised liquid SO₂, which converts to gas at atmospheric pressures on release.