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Precision Vinification Without Added Sulphur Dioxide: Real-Time Gas Monitoring Across Multiple Vintages.

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Reducing or eliminating sulfur dioxide (SO2) in winemaking is challenging. This study shows a no-added-SO2 protocol is feasible with precise control, offering a sustainable alternative for winemakers.

Keywords:
Sangioveseadditives reductionno-added-SO2 protocolsmart tanksulphite-free winesustainable oenology

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Area of Science:

  • Oenology and Viticulture
  • Food Science and Technology
  • Sustainable Winemaking Practices

Background:

  • Sulfur dioxide (SO2) is crucial in winemaking for antimicrobial and antioxidant properties.
  • Reducing SO2 use presents technological and sustainability challenges.
  • Alternative methods are needed to maintain wine quality and stability without added SO2.

Purpose of the Study:

  • To evaluate the technical feasibility and chemical stability of a winemaking protocol with no added sulfur dioxide (SO2).
  • To compare this protocol against conventional SO2-based winemaking under controlled winery conditions.
  • To assess the impact of SO2-free winemaking on wine fermentation, chemical composition, and stability over four vintages.

Main Methods:

  • Implementation of a no-added-SO2 protocol involving closed-circuit operations, inert gas management, temperature control, and strict hygiene.
  • Addition of grape seed extracts as alternative antioxidants.
  • Real-time monitoring of CO2 production and O2 availability using smart tank technology.
  • Comparison with a conventional sulphite-based winemaking protocol over four consecutive vintages.

Main Results:

  • The no-added-SO2 protocol successfully supported regular alcoholic and malolactic fermentations across all vintages.
  • Volatile acidity remained below the sensory threshold (1.2 g/L) in wines produced without added SO2.
  • Total and free SO2 levels in no-added-SO2 wines were exclusively from endogenous yeast production (Total SO2: 0.3–86 mg/L; Free SO2: 0.4–16 mg/L).
  • Multivariate analysis identified vintage as the primary factor influencing wine composition, with SO2 management as a secondary factor.

Conclusions:

  • No-added-SO2 vinification is technically feasible when supported by precise process control and continuous real-time monitoring.
  • This protocol can be a complementary tool for sustainable SO2 reduction within precision oenology.
  • It is not a universal replacement for conventional SO2 management but a technologically contingent approach.