Sulfur is used in the winemaking process to prevent wine oxidation and protect it from bacteria and other microorganisms that can cause unwanted changes. However, the use of sulfur can cause health problems for some people, such as allergic reactions or asthma. Additionally, excessive use of sulfur can alter the taste and smell of wine and harm the environment. Because of this, winemakers are always looking for ways to reduce or completely eliminate the use of sulfur.
One method to reduce sulfur use is the use of dry ice or inert gases during the must fermentation phase. Additionally, temperature adjustment and racking can help protect against oxygen. For white grapes, oxygen saturation can be used, while for red wine, ‘hot’ color extraction is recommended.
There are other strategies that can be applied to reduce sulfur use. For example, the use of lysozyme, an enzyme from egg white, can help destroy the cell walls of bacteria that are sensitive to this enzyme. However, the activity of lysozyme can be inhibited by the presence of high concentrations of polyphenols.
Another strategy is the use of sorbic acid, which has antimicrobial effects. Sorbic acid is added in the form of potassium sorbate and is limited to sweet wines and partially fermented products, preferably at bottling to avoid re-fermentation.
Dimethyl dicarbonate (DMDC) is also a substance used to inhibit microorganisms, especially yeasts, by reacting irreversibly with the amino groups of enzyme active sites. However, its effect against bacteria is limited.
In the European Union, DMDC can only be added to wines with residual sugar content equal to or greater than 5 g/l and can only be added immediately before bottling. Chitosan, a polysaccharide obtained from chitin, is effective against some bacteria and yeasts, but its antimicrobial effect is not permanent.
Ozone is also used as a disinfectant without leaving residue. Treating grapes with ozone reduces the amount of some microorganisms and reduces the production of acetic acid in spontaneous fermentation.
Physical methods, such as high pressure, ultrasound, ultraviolet radiation, and pulsed electric fields, can also be used to reduce undesirable microorganisms in wine, but these methods have so far only been tested experimentally and need to be validated on an industrial scale.
In addition to these strategies, it is also important to monitor the sulfur concentration in wine. HyperLab can be used to measure the amount of sulfur in wine, a precise instrument that allows wine producers to accurately monitor sulfur levels during the winemaking process and adjust their practices to reduce sulfur use as needed.
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