Replacement of Sulfur Dioxide in White, Rosé, and Red Wines by a Blend of Tannins Extracted from Multiple Plant Materials.

Karampatea, Aikaterini; Skendi, Adriana; Irakli, Maria; Bouloumpasi, Elisavet

For a long time, sulfur dioxide (SO2) has been the most universally used additive in winemaking. With its wide range of effects, ease of use, and low cost, sulfur dioxide has not yet been completely replaced by any process or substance. Since the expected trend for the near future is to keep reducing the concentration of sulfites, many investigations focus on alternative chemical, biological, or physical processes. This study aims to evaluate the chemical, antioxidant, and sensory impact of a plant-based product used as sulfur dioxide replacement (SDR) in white, rosé, and red wines produced as a result of the application of different vinification protocols. The physicochemical and sensory evaluation of the different wines produced showed that this plant-based product could be a good candidate, but appropriate winemaking treatments and optimization are needed to limit wine defects.

WINE ratings; RED wines; SULFUR dioxide; SENSORY evaluation; SULFITES

Beverages, 2024, Vol 10, Issue 4, p110

2306-5710

Academic Journal

10.3390/beverages10040110