I was working in the lab, late one night..

June 14th, 2010 | Posted by

Checking the Free SO2 level of the 2009 Sandihurst Central Otago Pinot Noir Bottling tomorrow and Im just doing a last final check to make sure the Free SO2 levels are exactly where I want them to be. SO2 as Im sure you are all aware is an age old protectant against bacteria and oxidation. That purple liquid in the photo shows that the wine in question does have at least some SO2 but I still have to titrate the liquid with some sodium hydroxide (0.01M, in the burette on the left) to determine exactly how much. And exactly how much is determined in part by the wines pH and its role in the achievement of a certain molecular level of sulphur dioxide which is generally considered enough protection. Confused? Ive probably started this post a little late in the day to do it justice. Suffice to say the wine (our 2009 Central Otago Pinot Noir) will end up in bottle tomorrow exactly as I want and will have the right amount of everything to make it taste wonderful and age gracefully for many years to come !