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

Abstract

<p style="text-align: justify;">Plant extract DF100, produced by Chemie Research and Manufacturing Co. (Casselberry, Florida-U.S.A.) from wastes of grapefruit (<em>Citrus paradisi sp.</em>) 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.</p><p style="text-align: justify;">When DF100 is added in must at low level (less than 1 g/l), it does not influence growth and activity of yeasts.</p><p style="text-align: justify;">Wines obtained only differ on several fermentation secondary products as propanediol. This compound is all-ways more produced in the presence of DF100.</p><p style="text-align: justify;">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.</p><p style="text-align: justify;">Plant extract ensures a good protective effect against bacterial alterations during wine ageing in wood casks.</p><p style="text-align: justify;">For highest concentrations, especially for stopping fermentation to obtain natural sweet white wines, plant extract leads to organoleptic deviations in color and taste.</p><p style="text-align: justify;">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.</p>