Sparkling News

Published on September 4, 2024 by Faustine Milard

Estaan, a new oenological tannin to reduce SO2

Summary: Monica Christmann and Antoine Kléberg present a new oenological product, a plant-based tannin, aimed at reducing the use of sulphur dioxide in winemaking. Highlights: 🌿 Presentation of a natural product to reduce SO2 in wine ⚠️ Discussions on health concerns related to SO2, including allergies and respiratory problems 🍃 Use of tannins extracted from plants to replace SO2 🔬 Promising results of tests showing the effectiveness of the product against microorganisms 🌍 Perspectives on the trend towards more natural and less additive wine products
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