Low Sulfur Dioxide Winemaking with Viognier (2015)

Viognier was fermented using traditional winemaking and sulfur dioxide-free winemaking at the pressing stage.  Sulfur dioxide was used after the completion of alcoholic fermentation.  The wine produced had very little chemical differences, except that the sulfur dioxide-free wine had much more malic acid.  The traditional wine in general had a slightly higher microbial presence.  Although sensory differences were distinguished between the wines, there was no sensory preferences between the wines.

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