Sulfur, or sulphur if you're on another continent, plays a critical role in making wine that is stable, and can stand the test of time in bottle. Sulfur is actually a by-product of the fermentation process, but is also added in small amounts to almost every wine made to inhibit harmful bacteria that would spoil the wine in the winemaking process, or in the bottle. When is it used, and how do you determine how much to add? Ask a winemaker. We did, and here is his response...
