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Apres avoir calcule les pourcentages d'anhydride sulfureux moleculaire des vins en fonction du pH, nous avons etudie au laboratoire et dans les chais, l'influence de la temperature et de la teneur en alcool sur l'action antilevure de ce SO2 moleculaire.Des valeurs de 1,50 mg par litre au mutage et de 1,20 mg par litre pendant la conservation, sont necessaires pour eviter une refermentation des vins blancs contenant des sucres residuels.+++After having calculated molecular sulfur dioxide percentage in wines relative to pH, we studied, in the laboratory and in cellary the influence of temperature and alcoholic content on the antiyeast activity of the molecular SO2.Values of 1,5 mg per liter at the fermentation stopping and of 1,2 mg per liter during aging are necessary to avoid refermentation of white wines containing residual sugary.

Activité antilevure de l'anhydride sulfureux moléculaire