tag:blogger.com,1999:blog-1080161909822087430.post7208541946823890772..comments2024-03-02T00:28:05.502-05:00Comments on Wine -- Mise en abyme: Sparkling wines of the Limoux AOC (Aube, Languedoc)wineORLhttp://www.blogger.com/profile/06163150468541915038noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1080161909822087430.post-5923044837642067012014-09-19T22:45:57.055-04:002014-09-19T22:45:57.055-04:00Well I must admit, I did not expect to get a champ...Well I must admit, I did not expect to get a champagne question coming out of this post. As you know, sulfur dioxide is used in winemaking as both an antioxidant and an antimicrobial agent. In the case of Champagne, sulfur dioxide is added to the juice coming out of the press at the rate of 40 - 60 mg/l (Jackson, Wine Science). At dosage a small quantity of sulfur dioxide may be added to guard against refermentation and to limit oxidation.<br />I am not aware of a control group study on this. <br />And thanks for the kind words.wineORLhttps://www.blogger.com/profile/06163150468541915038noreply@blogger.comtag:blogger.com,1999:blog-1080161909822087430.post-65043581326043089022014-09-19T17:20:36.369-04:002014-09-19T17:20:36.369-04:00Thank you for giving us your knowledge on french s...Thank you for giving us your knowledge on french sparkling wines. I was quite impressed. Do you know is to what the true benefit is in adding SO2 to champagne? How much is added and is there a control group study on this?<br />Thanks<br />Keep up the great work. We all appreciate it.<br />Rickrickhttp://www.quickstopwine.comnoreply@blogger.comtag:blogger.com,1999:blog-1080161909822087430.post-52359615103670722542014-09-10T10:46:04.319-04:002014-09-10T10:46:04.319-04:00Thank you. And I will pass on your regards. Thank you. And I will pass on your regards. wineORLhttps://www.blogger.com/profile/06163150468541915038noreply@blogger.comtag:blogger.com,1999:blog-1080161909822087430.post-83979517540712996642014-09-10T09:13:19.709-04:002014-09-10T09:13:19.709-04:00Great post Keith! Had no idea and this was nicely ...Great post Keith! Had no idea and this was nicely laid out and easy to understand! salut and love to ParloAnonymoushttps://www.blogger.com/profile/11104187612494482301noreply@blogger.com