|Written by Stan Gower|
|Friday, 20 November 2009 21:30|
PMS has a number of uses in wine making.
1. Used for sterilizing equipment, in a solution, at a concentration equivalent to 2 - 3 teaspoons in 5 litres of clean water. Thoroughly wet already cleaned equipment for at least 5 minutes, and drain, if residual PMS is not a problem; or rinse with clean water to remove all traces of PMS.
2. In the crush, to kill wild yeast, in the concentration equivalent of : -
- 0.535 g PMS / 10 kgs of grapes (1/14 of ¼ oz.)
(ref. p 40 Red NMIT book)
Summary of additions, and maintenance levels of SO2, in RED wine.
In the following guide, PMS (SO2) is added 3 times: -
Removal of excess SO2
If you need to reduce the amount of SO2, (PMS) in the wine, for example, if there is too much to allow malolactic “fermentation” to happen, then SO2 can be reduced by adding hydrogen peroxide in a very carefully controlled amount. So you really need to get advice on how to prepare the amount to be used relative to each size container.
The hydrogen peroxide solution is added drop by drop, at room temperature, directly into the wine, and stirred in thoroughly as each drop or few drops are added. Temperature is not important.
|Last Updated on Friday, 18 December 2009 09:44|