Because sulfur dioxide is so easily-oxidizable, hydrogen peroxide naturally ‘finds’ the easily-oxidized SO2 and the two hopefully cancel each other out.
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Oxygen Ingression, Volatile Acidity Interventions, Sorbate Question, and Malolactic Timing
Sometimes we get several questions that revolve around a similar theme. The Wine Wizard had several questions this go-round on volatile acidity and malolactic fermentation. She provides some specifics for winemakers who have bigger picture problems on their hands.
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Uneven Ripening, Sensing Ripeness, and Killer Yeast
It’s hard to get universal ripening of your grapes in a small vineyard with lots of variability. The Wizard provides some pointers as well as clues to determining grape ripeness when the refractometer is left home. Plus, the threat of contamination from “killer” yeast.