The use of sulfur dioxide (SO2) in wineries falls into pesticidal and non-pesticidal uses. The use of SO2 to sanitize empty wine barrels and corks is a pesticidal use by definition, and as such requires that the product used be a registered pesticide. By contrast, the use of SO2 in wine to control oxidation or as a preservative is a non-pesticidal use. Currently the only SO2 product registered for use in barrel and cork sanitation is the federally restricted-use pesticide, The Fruit Doctor, Snowden Enterprise, Inc (EPA Registration Number 11195-1).
Because of the Fruit Doctor’s restricted use status, wineries must meet certain regulatory requirements to purchase and use the product:
2013 Exam Schedule - Department of Pesticide Regulation California Department of Pesticide Regulation Laws and Regulations Study Guide, 2011 EditionMicrobial Pest Control Study Guide SO2 in wineries: Explaining requirements for sulfur dioxide use (PDF)SO2 Use In Wineries/Respiratory Protection Requirements (Enforcement Letter)