2026 Oregon Wine Symposium | This Talk Contains Sulfites: New Insights into the Role and Usage of SO₂ in Wine

Sulfur dioxide (SO₂) has been used for centuries to slow wine oxidation and prevent microbial spoilage. Evolving consumer perceptions, labeling regulations, and stylistic choices are putting new pressure on winemakers to use it strategically and transparently. Recent research into the role of SO₂ has helped better define where winemakers can minimize sulfites usage, and where its replacement is more challenging.

This session will unpack the science and the practice of SO₂ use in the winery, with a focus on real-world decision making. Dr. Gavin Sacks will lead a deep dive into the chemistry, antimicrobial and antioxidant properties, and analytical challenges of SO₂, along with strategies for reducing its usage. Additional panelists will bring practical cellar perspectives on timing and concentration of additions, how different wine and packaging characteristics affect SO₂ use, and exploring lower-intervention approaches without sacrificing stability.

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Dr. Gavin Sacks – Professor and Chair of Food Science, Cornell University
Meredith McGough – Director of Winemaking & Supply Chain, Union Wine Company
Anthony King – General Manager, The Carlton Winemakers Studio