The excessive use of sulphur and creation of stomme as an early modern
cellar technique in Dutch wine trade
Abstract
On the basis of study of early modern literature and other period
sources we describe the production and use of stomme, used by
Dutch wine merchants in the 17th, 18th and 19th century. We conclude
that stomme was made by using excessive amounts of sulphur
dioxide, thereby creating health hasards. The States General of the
Dutch Republic acknowledged that danger, and banned the use of
stomme in 1613. However, the ban was never implemented and
stomme remained in use for a long time. We argue that the ban was
inspired by the risks posed to the health of the wine drinkers, but that
economic reasons for a continuance of use prevailed.