Categories
What does unsulphured mean?
Unsulphured means that no sulphur was added to a wine during its production. This often applies to Natural wines natural wines.
The addition of sulphur is the usual method for preservation, stabilisation and sterilisation during winemaking. In this sense, sulphurisation has three essential functions:
- Sulphur binds oxygen and thus prevents oxidation, which leads to changes in the taste of the wine.
- Sulphur inhibits enzymes that can negatively influence wine formation.
- Sulphur deprives microorganisms(yeasts, bacteria, etc.), which can negatively influence the development of wine, of their basis of life.
In the wine cellar, sulphur is usually used in various production steps. Thus, the must or the mash is already sulphurised to prevent uncontrolled fermentation or oxidation; after fermentation or pressing, the young wine is sulphurised to stabilise it; in the course of ageing, it is sulphurised again if necessary; and before bottling, it receives its final sulphurisation to make it durable.
If the winemaker does not add sulphur, the wine's taste changes under the influence of oxygen and microorganisms. It does not develop fruity notes, but becomes oxidative, i.e. the aroma is characterised by earthy and nutty tones. However, oxidation is also a way of preserving wine, and in this respect an alternative to sulphurisation. Oxidative ageing means that oxygen can no longer attack the wine, as it has already reacted with the ingredients.