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Sulfur dioxide (SO 2 ) is the most preservative used in the wine industry and has been widely applied, as antioxidant and antibacterial agent. However, the use of sulfur dioxide implicates a range of adverse clinical effects. Therefore, the replacement of the SO 2 content in wines is one of the most important challenges for scientist and winemakers. This book chapter gives an overview regarding different microbiological, physical, and chemical alternatives to elaborate high-quality SO 2 -free wines. In the present chapter, original research articles as well as review articles and results obtained by the research group of the Wine Technology Center (VITEC) are shown. This study provides useful information related to this novel and healthy type of wines, highlighting the development of winemaking strategies and procedures.

The characterization of natural waste sources is the first step on the reutilization process, circular economy, and global sustainability. In this work, the aromatic composition and bioactive compounds related to beneficial health effects from cork stoppers and cork by-products were assessed in order to add value to these wastes. Twenty-three aromatic compounds with industrial interest were quantified by gas chromatography coupled mass spectrometry GC–MS in both samples. Vanillins and volatile phenols were the most abundant aromatic families. Other aromatic compounds, such as aldehydes, lactones, terpenols, and alcohols, were also determined. Furthermore, the phenolic composition and the antioxidant activity were also evaluated. Overall, extracts showed high aromatic and antioxidant potential to be further used in different industrial fields. The recovery of these valuable compounds from cork stoppers and cork by-products helps to reuse them in agricultural, cosmetic, pharmaceutical, or food industries.

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