The value of added sulfur dioxide in French organic wine

Agricultural and Food Economics

Table 6 Intended Cellaring Time at which the Effect of Added SO₂ is Positive (Years)

	Pooled Regression	Red or White Only	AOC^a	Non-AOC	Parker	Non-Parker^b
Base
Red	4.60	5.48	4.40	13.69	0.00	6.96
Rosé	0.00	N/A	0.00	0.00	N/A	0.00
White	0.00	0.00	0.00	13.69	0.00	4.61
Biodyvin
Red	34.95	7.49	23.08	Not included in model	Not included in model	Not included in model
Rosé	1.35	N/A	884.43
White	6.37	0.00	884.43
Demeter
Red	4.00	5.48	8.31	Not included in model	0.00	3.53
Rosé	0.00	N/A	0.00		N/A	0.00
White	0.00	0.00	0.00		0.00	4.61
FNIVAB
Red	4.60	5.48	0.00	2.21	10.70	6.96
Rosé	0.00	N/A	0.00	0.00	10.70	0.00
White	0.00	0.00	0.00	2.21	10.70	4.61

^aEstimates for red wines come from regression using only red AOC wines, and marginally insignificant coefficient on SO ₂ x Ln(Intended Cellar) used for rosé and white wines
^bEstimates for red wines come from regression using only red Non-Parker wines