Evaluation of Tempranillo and Albariño SO2-free wines produced by different chemical alternatives and winemaking procedures

Abstract

In this work physical and chemical alternatives to produce SO2 free wines are shown. The use of inactive yeast strains enriched in glutathione, chitosan, dimethyldicarbonate and different hydrolysable and condensed tannins were assessed in Tempranillo and Albariño wines. The time of addition, mixtures of additives and the use of inert gases were evaluated. In general, no significant differences on the sensory quality were shown when compared sulphited and non-sulphited wines. Both physical and chemical treatments were more effective for Tempranillo wines. In the two studied vintages, non-sulphited Tempranillo wines were better valuated than controls, even when wines were produced only using the application of inert gases. No differences were observed when argon was used instead of carbon dioxide as inert gas. Mixtures of seed and skin tannins with inactive dry yeast enriched in glutathione were the most effective treatments. This work may help winemakers to elaborate healthier wines meeting the current consumer demands.