Add to ORKGThe master thesis is focused on the bound sulfur dioxide, especially on its first dosage into the wine after the alcohol fermentation. The first part describes the properties of sulfur dioxide, its effects, bounds and dosing. Next it includes the theoretical background of sur-lie wine aging process in conjuction with the sulfur dioxide. The second part of the thesis was an experiment with the sulfur dioxide dosing into the wines right after the alcohol fermentation in comparison with sur-lie aged wines. The free sulfur dioxide was examined in the resulting wines. It was found out that sur-lie aged wines have a positive effect on redox potential and therefore on keeping higher free sulfur dioxide amounts which results in lower sulfiting dos...
