Researchers at the viticultural research
station at Rancho de la Merced in Jerez have proved that Vineatrol, an extract
from the shoots and leaves pruned from vines, can replace sulphur dioxide (SO2)
as a preservative in wine.
SO2 has been used for centuries in virtually
all wines (and many foods) for its antioxidant and antimicrobial properties,
but many people feel it causes allergic reactions despite proof that barely 1%
of the population are likely to be affected. Wines containing over 10
milligrams per litre (which is nearly every wine) must put “Contains Sulphites”
on the label, even if that SO2 is a natural result of fermentation by yeast and
not added. In any case use of SO2 is strictly controlled by law.
The lead researcher in this project, Emma
Cantos Villar, says that the scientific community is looking for an alternative
to SO2 and Vineatrol seems to do the job without affecting aromas or flavours
in wine, while SO2 can occasionally give a slight sulphury aroma like a struck
match. This extract is rich in polyphenols called stilbenes which have good antioxidant
and antimicrobial properties. Other studies have shown that they also have
health benefits with properties which inhibit cancer and diseases of the cardiovascular
and nervous systems among others. It can even lower bad cholesterol.
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