Taste intensity, definition

The required dose of S02 should be estimated conservatively and measured precisely because excessive amounts of S02 destroy the aroma and taste of the wine and can delay the onset of fermentation. Also S02 in excess interferes with the natural development of bouquet in red table wines and diminishes the intensity of the red color. One should always use only the minimum amount of S02 required to inhibit bacterial growth and counter oxidation—more definitely is not better. 

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