Volcanic Sulfur??

I recently found out (thank you, SweetAlice) that use of (natural) volcanic sulfur in wine is better than the use of (chemical) sulfur
and results in a better wine.
I've not heard much of the use of volcanic sulfur in winemaking. Curious as to how widespread it use is
and does it, indeed, produce a better wine? Any thoughts on the subject??
Tom

I'd be worried about trace impurities, such as arsenic, that might be in the volcanic sulfur.

-Paul W.

I'd be worried about trace impurities, such as arsenic, that might be in the volcanic sulfur.

-Paul W.

Awwww, Paul...don't be such a curmudgeon. The arsenic is natural...that's gotta count for sumthin.
Tom

Tom,

Do you mean sulfur or sulfur dioxide?

Tom,

Do you mean sulfur or sulfur dioxide?

Both, Oliver. They use elemental volcanic sulfur, burn it to yield SO2, which goes into the wine.
As opposed to industrial SO2 that comes from a gas canister.
I understand the burn the volcanic sulfur in the tank or barrel, filling it w/ SO2, and then rack the wine into the barrel/tank.
Though I gather that they can now burn the volcanic sulfur and pipe the SO2 directly into the wine.
Tom

As mentioned by Paul I would be concerned with impurities (no matter how naturally occurring they are). What color is the specimen that they are obtaining the SO2 gas from? If it isn’t the “brightest of yellow”, who knows what other gases are being introduced to the wine?

Salute

Just standard biodynamic BS. Olivier Humbrecht has been talking about it for years.

Greetings from Sweden / Fredrik L

Tom wrote:
Though I gather that they can now burn the volcanic sulfur and pipe the SO2 directly into the wine.

I’m not so sure about this. Sulfur dioxide derivatives are clearly labeled as an “additive” or “pesticide”. Those labeled as a “pesticide” cannot be used as an “additive” and those labeled an “additive” cannot be used as a “pesticide”. Technically speaking when one burns a sulfur strip to produce SO2 gas inside a barrel to sanitize it is being used as a “pesticide” / “fumigation”. So my question is this if using tanked SO2 (I’m sure there are restrictions about this) and a dosing gun to eject the SO2 gas into a wine, is it an additive or pesticide that you are adding to the wine?

I found this document and found it pretty interesting.

http://www.cdpr.ca.gov/docs/dept/factshts/so2.pdf


Salute