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Sulfur dioxide also reduces oxidation of the must and wine.
Usually, about 35 milligrams per liter of sulfur dioxide is added when the grapes are crushed.
One-half level teaspoon of sulfite powder in 100 pounds of grapes is the correct amount.
The sulfite should be dissolved in a small amount of water and then stirred into the crushed grapes.

Press

Small quantities of red wine can be made without a press, but a wine press is necessary to make white wine. The following procedure works well with small, vertical basket presses.

Fill the basket, add the top plates, blocks and press head.
Apply a small amount of pressure until the liquid flows.
When the flow decreases, increase the pressure.
Excessive foam between the basket slats show pressing is being done too quickly.
When the flow stops, disassemble the press, crumble the press cake and repress.
Most home winemakers crumble the press cake two or three times when pressing expensive grapes.
Ratchet type basket presses can produce high pressures, but high pressures often produce harsh, bitter wines.
Moderate pressures are desirable, and the fruit should be pressed slowly.
JUICE AND MUST CORRECTIONS
Acid content (titratable acid) strongly influences the taste of the wine.
Wine can taste flat and insipid when the acid content is too low.
Wine tastes too tart when the acid is too high.
Grapes grown in warm areas are often low in titratable acid.
Titratable acid should be between 0.65 and 0.85 percent before fermentation.
Small quantities of tartaric acid should be added to the must if the acid level is lower than 0.65 percent.
Acid crystals should be dissolved in a small amount of water before the acid is added to the must.
Stir the must well, and then remeasure the acid content.
Only small amounts of acid should be added at a time.

Sugar Corrections
Ordinary white table sugar can be used for sugar additions.
Low sugar is not a problem in California.
If the sugar content is too low, the grapes are not mature.
High quality table wines cannot be made from immature grapes.
Grapes lacking sugar should be harvested later in the season when the fruit is fully ripe.

Yeast Nutrients
Yeast requires nitrogen, vitamins and several other materials to reproduce new yeast cells and ferment the grape sugars.
Grapes deficient in these materials can be difficult to ferment unless extra nutrients are added to help the yeast.
Chardonnay juice deficient in nitrogen occurs regularly, so winemakers often add extra nitrogen to all Chardonnay

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