A racking with some splashing from one container to another will work, as will pouring the wine into another container or fermenter. The aeration action of the splashing is what helps to drive of the sulfite. If your not in a hurry, and you notice an excessive sulfur odor in your wine prior to bottling, you can just wait as well, and in time the levels will decline to acceptable levels. It is suggested that trials be completed on smaller batches first to determine the correct amount to add. Often times in the commercial winemaking processes, hydrogen peroxide is added to sweet reserves to lower the sulfite levels.
Sweet reserves are juice held back to use for sweetening a wine with.
This reserve has to be sulfated to near 200 ppm and kept cold to prevent oxidization of the juice. At time of adding this to the wine for sweetening, a reduction in sulfite is often desirable so that excessive levels do not end up in the finished wine. All Rights Reserved. Send us your Comments .