First results about use of a possible substitution product for sulfur dioxide in wine making

Abstract

Plant extract DF100, produced by Chemie Research and Manufacturing Co. (Casselberry, Florida-U.S.A.) from wastes of grapefruit (Citrus paradisi sp.) juice elaboration, presents anti-microbial and anti-oxydant properties. First experiments to use it to substitute sulfur dioxide in wine-making have been realized during two years.

When DF100 is added in must at low level (less than 1 g/l), it does not influence growth and activity of yeasts.

Wines obtained only differ on several fermentation secondary products as propanediol. This compound is all-ways more produced in the presence of DF100.

Phenolic composition of red wines is weakly modified. Lowest anthocyanin extraction is balanced by a greater color, resulting from a higher ionization degree without sulfur dioxide.

Plant extract ensures a good protective effect against bacterial alterations during wine ageing in wood casks.

For highest concentrations, especially for stopping fermentation to obtain natural sweet white wines, plant extract leads to organoleptic deviations in color and taste.

lt is necessary to follow study on this plant extract and to develop new preparation with a more purified and colourless product, hoping that toxicological studies will demonstrate its harmlessness.