We’re joined by Paolo Antoniali, CEO of Italiana Biotecnologie, to explore the potential of non-Saccharomyces yeast: from biocontrol strategies to reduce the use of sulfites, to sequential fermentations that lower alcohol content and enhance aromatic complexity.

Are Sulfites in Wine Bad for Your Health? With the ominous contains sulfites label that accompanies most wine bottles, consumers have grown wary of sulfur in wine. Despite the recent push for natural and sulfite-free wine, these titles create havoc for winemakers who do not use these descriptors. What most don’t realize is that sulfur is a byproduct of fermentation. Thus, sulfur not only plays a role in maintaining the freshness and flavor of wine, but its presence is a natural part of the winemaking process. The Use of Additives in Wine Throughout the Years While natural wine has become a trendy concept, the product itself isn’t new; wine labels that tout their product as natural merely are referring to the traditional methodology of making wine from unaltered grape juice with no additives, which stands in contrast to other wines found on your local supermarket shelf. Some use many of the 62 government approved additives [CFR 24.246], such as fake

Original Post Although used in winemaking for centuries, many consumers remain skeptical about the importance of sulfur dioxide (SO2) in creating shelf-stable wines. In our second video from the Gravity Wine House Chemical Analysis Laboratory, we discuss the role of added SO2 in wine freshness and flavor, as well as how to measure and maintain optimal SO2 levels in wine. Whether you’re an enology student looking to learn more about SO2 measurement or a wine drinker trying to understand the importance of this compound in your favorite beverage, join our chemists for another trip into the wine lab! Feel free to join our mailing list to receive updates and emails with new educational posts. The signup form can be found here.