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HydrogenPeroxide Remove Sulfites in Wine
On the Technology of Removing Sulfur from Wine by Hydrogen Peroxide
Sulfur in wine has an impact on taste and quality. Ancient brewers, or did not feel it deeply, but people of today, are more and more interested in the pursuit of pure beauty of wine, and the method of removing sulfur has attracted much attention. Among them, the method of removing sulfur from wine by hydrogen peroxide is quite exquisite.
Hydrogen peroxide has strong oxidizing properties. Sulfur in wine is mostly in the state of sulfites. When an appropriate amount of hydrogen peroxide is added to wine, it encounters sulfites and becomes wonderful. Sulfur in sulfites is in a low-priced state and has reducing properties. In case of strong oxidation of hydrogen peroxide, the valence state of sulfur increases, and it turns into a high-valence sulfur compound, and the harm of sulfur in wine can be weakened.
However, there are also many details when using this method of hydrogen peroxide to remove sulfur. The amount of hydrogen peroxide is crucial. If it is too little, the sulfur will not be removed, and the smell of the wine will still exist; if it is too much, although the sulfur will be removed, the flavor of the wine may be damaged, and the residue of hydrogen peroxide may also damage the quality of the wine. Therefore, it is necessary to accurately measure and determine the appropriate amount of hydrogen peroxide according to the type and sulfur content of the wine.
Furthermore, when applying hydrogen peroxide, the way and speed of its addition should not be ignored. Slowly add, accompanied by moderate stirring, so that the hydrogen peroxide and the sulfur in the wine can fully react, evenly and thoroughly, without the risk of local overreaction.
To remove sulfur in the wine, the method of hydrogen peroxide is like a delicate technique. When used properly, the taste of the wine is pure and the quality is good, and it is a good strategy in the way of winemaking. Winemakers should study this technique in depth to make fine wine.
Sulfur in wine has an impact on taste and quality. Ancient brewers, or did not feel it deeply, but people of today, are more and more interested in the pursuit of pure beauty of wine, and the method of removing sulfur has attracted much attention. Among them, the method of removing sulfur from wine by hydrogen peroxide is quite exquisite.
Hydrogen peroxide has strong oxidizing properties. Sulfur in wine is mostly in the state of sulfites. When an appropriate amount of hydrogen peroxide is added to wine, it encounters sulfites and becomes wonderful. Sulfur in sulfites is in a low-priced state and has reducing properties. In case of strong oxidation of hydrogen peroxide, the valence state of sulfur increases, and it turns into a high-valence sulfur compound, and the harm of sulfur in wine can be weakened.
However, there are also many details when using this method of hydrogen peroxide to remove sulfur. The amount of hydrogen peroxide is crucial. If it is too little, the sulfur will not be removed, and the smell of the wine will still exist; if it is too much, although the sulfur will be removed, the flavor of the wine may be damaged, and the residue of hydrogen peroxide may also damage the quality of the wine. Therefore, it is necessary to accurately measure and determine the appropriate amount of hydrogen peroxide according to the type and sulfur content of the wine.
Furthermore, when applying hydrogen peroxide, the way and speed of its addition should not be ignored. Slowly add, accompanied by moderate stirring, so that the hydrogen peroxide and the sulfur in the wine can fully react, evenly and thoroughly, without the risk of local overreaction.
To remove sulfur in the wine, the method of hydrogen peroxide is like a delicate technique. When used properly, the taste of the wine is pure and the quality is good, and it is a good strategy in the way of winemaking. Winemakers should study this technique in depth to make fine wine.
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