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