氧气暴露之间的复杂动力学,二氧化硫(SO2)利用,葡萄酒质量在葡萄酒行业至关重要,这项研究旨在探索他们在酿酒中的精细平衡。作为一种常见的添加剂,SO2作为防腐剂和抗氧化剂。然而,它的过度使用引起了健康问题。监管准则,包括理事会法规(EC)N°1493/1999和委员会法规(EC)No1622/2000,规定了葡萄酒中的SO2浓度。对天然防腐剂日益增长的需求正在推动寻找替代品,天然植物提取物,富含酚类化合物,成为有前途的替代品。在这种情况下,Bioma公司已提出从葡萄园废物中提取的替代添加剂,以替代酿酒过程中的SO2。因此,本工作的目的是比较在酿酒过程中通过替代酿酒获得的产品和传统产品之间的成分特征,以及最终葡萄酒的香气成分。经过一年的实验,用Bioma产品生产的葡萄酒显示出与传统葡萄酒相当的成分特征。值得注意的是,这些葡萄酒符合现行法律,总硫含量显著降低,允许将其指定为“不添加亚硫酸盐”。Bioma产品成为可持续和注重健康的酿酒实践的潜在催化剂,重塑行业格局。
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.