Wine analysis. Researcher using Frantz Paul apparatus to distil sulphur dioxide from red wine. Sulphur dioxide inhibits the growth of unwanted bacteri

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Wine analysis. Researcher using Frantz Paul apparatus to distil sulphur dioxide from red wine. Sulphur dioxide inhibits the growth of unwanted bacteria and spoilage yeasts, and helps prevent oxidation of the wine. Photographed in the Sarco oenology laboratory, Gironde, France.

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Size: 5125px × 3410px
Photo credit: © Jean Bernard Nadeau/LOOK AT SCIENCES/SCIENCE PHOTO LIBRARY / Alamy / Afripics
License: Licensed
Model Released: No

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