Sulfur Dioxide is Added to "Must" in the Production of Wine

Question

Sulfur dioxide is added to "must" in the production of wine to
A) improve the flavor.
B) allow more control over the fermentation process.
C) provide a necessary nutrient for the fermentation process.
D) prevent tannins from leaching out of wood into the fermenting wine.
E) both enhance flavor and promote fermentation.

Accepted Answer

Sulfur dioxide is added to "must" (crushed grapes including juice, skins, and seeds) in the production of wine to allow more control over the fermentation process. It helps to inhibit unwanted bacteria and yeast growth, allowing the winemaker to select the desired strain of yeast for fermentation. It can also help to preserve the wine's freshness and prevent spoilage. While sulfur dioxide can potentially enhance flavor in very small amounts, its primary purpose is for control over the fermentation process.