Towards Sulphite-Free Winemaking: A New Horizon of Vinification and Maturation

Abstract

The complex dynamics between oxygen exposure, sulphur dioxide (SO2) utilization, and wine quality are of the utmost importance in wine sector, and this study aims to explore their fine balance in winemaking. As a common additive, SO2 works as an antiseptic and antioxidant. However, its excessive use has raised health concerns. Regulatory guidelines, including Council Regulation (EC) N° 1493/1999 and Commission Regulation (EC) No 1622/2000, dictate SO2 concentrations in wines. The increasing demand for natural preservatives is driving the search for alternatives, with natural plant extracts, rich in phenolic compounds, emerging as promising substitutes. In this context, Bioma Company has proposed alternative additives deriving from vineyard waste to replace SO2 during winemaking. Thus, the aim of the present work was to compare the compositional characteristics between the product obtained with the alternative vinification and the traditional one during the winemaking, as well as the aroma compositions of the final wines. After a year of experimentation, the wines produced with Bioma products showed compositional characteristics comparable to their traditional counterparts. Notably, these wines comply with current legislation, with significantly reduced total sulphur content, allowing their designation as “without added sulphites”. Bioma products emerge as potential catalysts for sustainable and health-conscious winemaking practices, reshaping the landscape of the industry.

Exploring Red Wine Aging: Comparative Analysis of Cellar and Sea Underwater Aging on Chemical Composition and Quality

“…Total sulfur dioxide, which can induce changes in the sensory characteristics of the wine [ 12 ], showed a consistent decrease during the storage period in the wines maintained in both the cellar and under the sea ( Figure 6 ). This could be the result of oxidation processes able to reduce the presence of total sulfur in the wine [ 21 ].…”

“…All chemical determinations necessary for the characterization of the wines (sugar content (hexoses g/L), titratable acidity (tartaric acid g/L), pH, L-malic acid (g/L) and potassium (mg/L)) were performed as previously described by Bianchi et al [ 11 ]. The other determinations, including alcohol content (% v / v ), AVN (net volatile acidity (g/L acetic acid)), dry extract (g/L) and ash (g/L), were carried out according to the OIV methods 2021, while the total polyphenols (g/L catechins), total anthocyanins (g/L malvin) and decolorable anthocyanins (g/L malvin) and total SO 2 were measured as reported by Mercanti et al [ 12 ].…”