The value of added sulfur dioxide in French organic wine

Agricultural and Food Economics

Table 5 The Percent Change in Price Due to Added SO₂ by Wine Type for Wines Intended to be Consumed Immediately After Purchase

	Pooled Regression	Red or White Only	AOC^a	Non-AOC	Parker	Non-Parker^b
Base
Red	−22.6 %	−51.9 %	−54.4 %	−52.6 %	0.0 %	−62.3 %
Rosé	25.6 %	N/A	0.0 %	27.9 %	N/A	25.9 %
White	2.6 %	0.0 %	0.0 %	−52.6 %	0.0 %	−27.5 %
Biodyvin
Red	−52.6 %	−82.6 %	−115.2 %	Not included in model	Not included in model	Not included in model
Rosé	−4.4 %	N/A	−63.1 %
White	−27.4 %	0.0 %	−63.1 %
Demeter
Red	−22.6 %	−51.9 %	2.7 %	Not included in model	21.0 %	−12.5 %
Rosé	25.6 %	N/A	0.0 %		N/A	25.9 %
White	2.6 %	0.0 %	0.0 %		21.0 %	−27.5 %
FNIVAB
Red	−22.6 %	−51.9 %	−54.4 %	−15.9 %	−57.6 %	−62.3 %
Rosé	25.6 %	N/A	0.0 %	64.6 %	N/A	25.9 %
White	2.6 %	0.0 %	0.0 %	−15.9 %	−57.6 %	−27.5 %