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26 January 2018
 

ENARTIS NEWS – WANT TO PRODUCE A WINE WITH ZERO SO2 ADDITION?

SO2 is one of the most controversial additives currently used in the wine industry. Numerous attempts have been made to find alternatives as effective and healthy for human consumption.

Want to produce a wine with low or zero SO2 addition?
SO2 is one of the most controversial additives currently used in the wine industry. Numerous attempts have been made to find alternatives as effective and healthy for human consumption. With the recent approval of products such as chitosan and PVI/PVP, it is now easier to replace sulphur dioxide.
SO2 performs antioxidant, antioxidasic and antimicrobial activities but Enartis can give you a series of product alternatives to give the same benefits whilst producing low or SO2 free wine.

How to prevent oxidation minimizing the use of SO2:
• Prevent dissolution of oxygen by using a fast oxygen scavenger like ascorbic acid, glutathione and tannins
• Remove iron and copper with the co-polymers of vinylimidazole and vinylpyrrolidone (PVI/PVP), activated chitosan or pea protein
• Remove catechins and hydroxycinnamic acids with plant proteins, PVPP and activated chitosan
• Maintain low wine redox potential with tannin and glutathione

How to prevent wine microbial spoilage by minimizing the use of SO2:
Use a wide spectrum antimicrobial like activated chitosan

Download the complete newsletter from the link to get the full guidelines and the reference tables with products, dosages and effects during the different vinification phases.

 
 

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