Sulfur dioxide dinamic in Sauvignon Blanc and Neuburger dry white wines

Abstract

The aim of this study is to evaluate the sulfur dioxide dinamic in two dry white wines Sauvignon blanc and Neuburger produced in Tarnave vineyard in order to check if there is any grape cultivar influence on this compound addition. Four wines (Sauvignon blanc 2018 and 2019 and Neuburger 2018 and 2019) were analysed for the free and total SO2 content during the four stages of vinification and storage: harvest, fermentation, maturation and storage for two years. At the maturation stage, for all these samples the following parameters were also measured: alcohol content (%), total acidity (g/L tartaric acid), volatile acidity (g/L acetic acid), dry extract (g/L), non-reducingdry extract (g/L), relative density at 20°C, total sugars (g/L), glucose and fructose (g/L). For the samples studied in this work, it was determined an increasing concentration of free and total SO2 starting with harvest continuing with fermentation, maturation, the firsty ear of storage and finishing with the second year of storage. Only for the free SO2 at the harvest stage, a cultivar influence was observed. In this study, the limits were between 6.25±1.25 mg/L and 32.55±1.25 mg/L for the dosed free SO2 and between 65.25±0.25 mg/L and 190.40±4.60 mg/L for total SO2. The analyzed wines kept their varietal characteristics and organoleptic properties, as Qualified Denomination of Origin (DOC) Târnave wines, with an admitted SO2 content.