1°)Adulteration of microbes:

                        The wine may be attacked by many microbes which can transform it into vinegar or "fleurir" it. The vinegrower must reckon microbes to avoid  their development. When these microbes  are too many, its must eliminate them, thanks to :
                       _ The "collage" (white eggs)
                       _ The filteration (in a filter)
                       _ The anhydrid sulfurous.
 

                2°)Use of the anhydrid sulfurous:

                        By combustion of the (soufre), we get some (dioxyde de souffre) which has for  formula SO2.
                        * S+ O2 = SO2.
 
 
 

summary