Sulphur dioxide
treatment: this consists in adding
SO2. The SO2 is an antioxidant and antiseptic its use is strictly regulated and
difficult to do without during the champagne making process, particularly
whilst the free run juice is running freely during pressing, during the dosage
with the liqueur d’expédition, and when disgorging the bottles. The producer can opt for a moderate sulphur
dioxide treatment, therefore favouring the aromatic and taste complexity of his
champagne.
