Thirty-two years ago my first published piece, printed in the inaugural issues of the University of California, Davis, Extension’s Enology Briefs,^1,2 concerned the basics of conventional SO₂ management. A table I worked out with pencil and paper in a Shields Library basement can still be found tacked up on winery lab walls throughout the United States. There are omissions I have since regretted, and it is high time for a rewrite.

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