Hi there, just reading this article on Winegrowers.info, and they mention this alot, but I can't find a good explaination of what it is.
Here's a clip from the article:
"Several hours should be allowed between adding SO2 to the must and adding the rehydrated yeast:
Adding rehydrated yeast at the same time as SO2 would result in loss of yeast viability if inadequate mixing of SO2 occurs, as the yeast will also be susceptible to SO2. Molecular SO2 is the active chemical which inactivates the microbial cells, and concentration increases with decreasing pH. Molecular SO2 inactivates wild yeast or bacteria within minutes of addition to the must, and then becomes slowly bound to juice components over a period of hours."
Thanks for your help.
Here's a clip from the article:
"Several hours should be allowed between adding SO2 to the must and adding the rehydrated yeast:
Adding rehydrated yeast at the same time as SO2 would result in loss of yeast viability if inadequate mixing of SO2 occurs, as the yeast will also be susceptible to SO2. Molecular SO2 is the active chemical which inactivates the microbial cells, and concentration increases with decreasing pH. Molecular SO2 inactivates wild yeast or bacteria within minutes of addition to the must, and then becomes slowly bound to juice components over a period of hours."
Thanks for your help.
