Polyphenols management at early winemaking steps is decisive. Wine color also needs to be carefully managed, particularly in rosé wines, depending on the sulfite concentration.

Discover the solutions to lower sulfites in wines with a focus on:

• What are the critical stages of low-sulfite winemaking?
• How to better manage polyphenol during pre-fermentative steps?
• How to control the impact of a low SO2 strategy on the wine color?

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