The new extract can replace SO2 and preserve wine

The concentration of sulfur dioxide in wine is usually between 50mg/L and 200mg/L. Although the maximum allowable concentration of sulfur dioxide in wine varies with the country and the type of wine, the wine industry has been trying to find preservatives that can replace sulfur dioxide because Some consumers are more sensitive to it, will have allergic reactions, and too high a concentration of sulfur dioxide will neutralize the aroma and reduce the quality of wine.

In view of this, a research team from the Faculty of Medicine of the University of Seville in Spain has been working to extract a natural substance from the pruned wood of grape vines that can be used as a substitute for Sulfur in the winemaking process. At present, the extract has been successfully obtained through cooperation with the Oenology Research Group of the University of Bordeaux and the Andalusian Institute of Agriculture, Fisheries, Food and Ecological Production Research and Training (IFAPA).

Before using this extract to produce wine, it needs to undergo toxicological studies required by the European Food Safety Agency (EFSA). According to the results of toxicity studies, this extract will produce ultrastructural changes in human cells. In addition, it also has a very powerful antioxidant activity. The value of this natural extract is that it is rich in 45.4% stilbene. Resveratrol is also known as stilbene. It can be used to prevent cancer, cardiovascular disease and delay aging.

Under normal circumstances, if the content of sulfur dioxide is insufficient, excessive oxidation and a surge of microorganisms will occur, which will reduce the quality and food safety of wine. Sulfur dioxide is not only present in wine, but also a Preservative used in many foods. It has a wide range of effects and is cheap. Therefore, there are no substitutes on the market, but this preservative will continue to accumulate in the human body. At present, this research is still in full swing, aiming to obtain sustainable substitutes for sulfur dioxide in wine.