What is the role of sulfur dioxide in winemaking?

Sulfur dioxide serves a crucial role in winemaking primarily as an antioxidant. It helps to protect the wine from oxidation, which can lead to unwanted changes in flavor, aroma, and color. By preventing oxidative reactions, sulfur dioxide preserves the freshness and integrity of the wine throughout the winemaking process and during storage.

Moreover, it also has antimicrobial properties that can inhibit the growth of undesirable bacteria and spoilage microorganisms, further ensuring the stability and quality of the wine. The use of sulfur dioxide at various stages, from grape processing to bottling, is a common practice that helps maintain the wine's characteristics.

While sulfur dioxide does not directly enhance fermentation, promote yeast growth, or increase acidity, its antioxidant and preservative qualities are indispensable for the overall health and longevity of wine.