Some Effects of Temperature and SO2on Wine During Simulated Transport or Storage

White and red table wine samples, under simulated transit or storage conditions, were held at five different temperatures (28°, 32°, 38°, 43°, and 47°C) at low and medium SO2 levels for 21 days. Changes in composition during the storage period and wine quality afterward were measured and evaluated. The need for the use of SO2 was verified if quality of the wines was to be maintained. The problems caused by the failure to use SO2 are increased dramatically by increasing temperature. SO2 and color changes were related to temperature. Red pigment was lost for the red wine at about the same rate the white wine browned for the low SO2 wines. The loss in SO2 was more rapid with increasing temperature for the red wine than for the white.