How to produce sulfite-free wine
Welcome!
You have taken the right step towards innovative knowledge of wine production without the use of sulfur dioxide.
By purchasing the e-book, you join the ranks of wine producers who produce safe wines, protect their wine lovers and thus stand out from the competition.
Wine analysis
Wine analyzes are too expensive today. You have to send wine samples for analysis and sometimes wait a couple of weeks for the results.
Sometimes you are surprised by the illogicalities in comparing the previous with the new results.
Basement laboratory
Many cellars solve the problem of wine analysis by creating their own operational laboratory by purchasing apparatus, instruments and reagents.
The investment in all this is quite high and requires the expertise of the staff.
Your sulfite control
Monitoring the content of sulfites in your wine is of key importance for the quality, resistance to oxidation and microbiological resistance of the wine.
Solve this problem, make sulfite-free wine!
Learn how to make sulfite-free wine
Apparatus for measuring SO2
American winemakers have already put into practice an innovative method of measuring free and molecular SO2 .
The method was created by Patricia A. Howe, Randy W. Worobo and Gavin L. Sacks, professors at the University of California. The work was published in
the American Journal of Enology
& Viticulture,69(3)2018.ajevonline.org/content/early/2018/02/23/ajev.2018.17037)
I write about this in this post .
E-book
I used the idea of American professors, I made an apparatus and I wrote an e-book on the topic: ” Molecular sulfur dioxide in wine, How to measure it yourself in your cellar”.
The book is available in pdf format and will help you to make your own apparatus for measuring free and molecular SO2 and control sulfites in your wine. Order the E-book HERE
Find out more
Sulfur dioxide is the cause of headaches for both wine lovers and wine producers.
South African winemakers jumped on this problem and completely replaced sulfur dioxide with another effective means of protecting wine.
From my correspondence with one of the owners of a winery that produced sulfite-free wines, I wrote an E-book entitled:
How to Make Sulfite-Free Wine
You can order the E-book in the next chapter.
Make your wine without sulfites
What you will learn
You will learn which agents are alternatives to sulfur dioxide and
how they contribute to better stability and resistance of wine to oxidation and microbiological spoilage.
The funds can be purchased at the address that I publish in the E-book
Use of funds
The funds are used throughout the entire technological process of wine production. They can be used in all stages of vinification and in very small doses per hectoliter of wine.
You can also replace SO2 with already sulphured wines.
The e-book contains
Detailed protocols on the application of alternative means for complete or partial replacement of sulfur dioxide in wine, i.e. in synergy with sulfur dioxide.
The technology is patented, but no license is required to procure tannins.
Premium wines produced without sulfites with Genesis tannins
Winemaking with Rooibos & Honeybush tannins
Immediately after harvest, our produced grapes are redeemed with Rooibos and Honeybush tannins already added.
Then comes the process where we would add chemical sulfur in the winemaking process and now Rooibos and Honeybush tannins in its place.
These unique tannins give the wine a unique preservative that provides antioxidants and polyphenols, without the need to add sulfur as a preservative, thus creating an exciting and revolutionary new winemaking process.
It is important to note that the unique tannins in vinification have no effect on the traditional wine taste or aroma complex, except that they unlock and release more natural flavors and aromas that are otherwise masked by sulfur.
At Audacia, we create a range of distinctive terroir-specific red wines without added sulphur
Our portfolio consists of wines produced using an innovative new globally patented process and technique involving the use of indigenous South African Rooibos and antioxidant tannins from Honeybush vinification, which led to the launch of our first Rooibos naturally preserved wines in 2014.
Global health trends
According to Euromonitor International, the world leader in strategy research for consumer markets, when it comes to ‘Wellness and health’, the ‘FREE FROM’ trend is the undisputed winner at the global level. World wine production lacked innovation and did not follow global health and wellness trends. Audacia is at the forefront of changing this paradigm with its ‘no added sulphur’ wines.
Rooibos & Honeybush Vinification Tannin Antioxidant Naturally preserved wines
In 2014 Audacia launched the world’s first ‘No Sulfur Added’ Rooibos naturally preserved red wine created using indigenous Rooibos (Aspalathus linearis) and Honeybush (Cyclopia Genistoides) roasted wood chips.
The wine, a merlot from the 2013 vintage, became the first in a series of exciting sulphur-free wines produced using Rooibos and Honeybush in vinification with antioxidant tannins, which allows the wine to be naturally preserved without the need to add sulfur as a chemical preservative. The unique natural vinification tannins now produced in South Africa come from
Red Dawn (IP) Holdings (www.reddawnip.co.za), a company of which Audacia is a founding shareholder.
Premium wines with low content and no added sulfites
Winemaker Frank Cornelissen in Sicily produces wines without added sulfur dioxide. Source: I/ Source: Professionals GmbH.
There was a time, not so long ago, when the production of quality wines without the addition of sulfur dioxide (SO2 ) was widely considered almost impossible, it was mostly a matter of independent people.
nspired by the philosophy of natural wine guru
Jules Chauvet , a small group of independent producers such as Pierre Overnoy in the Jura, Marcel Lapierre in Beaujolais, Gramenon in the Rhône and Frank Cornelissen in Sicily sought to relearn ways of making wine without the need to add SO2 .Today, as more and more consumers look for ‘minimal intervention’ wines and the natural wine movement becomes more mainstream, so-called ‘no added sulphites’ (NSA) wines are being produced around the world.
NSA = No Sulfur Added
Clos Lapeyre, Evidéncia, Jurançon, Southwest France, 2017
On Decanter Lounge 92 points
A delicious organic blend of three typical Jurançon grape varieties: Gros Manseng, Petit Manseng and Courbu. Golden-yellow with a caramel-sweet aroma and light acidity.
Full of ripe quince fruit and tangy marmalade, it finishes with honey notes. An attractive, complex gastronomic wine – excellent with cheese.
Loveblock, Tee Sauvignon Blanc, Awatere Valley, 2019
On Decanter Lounge 91 points
A refreshing, innovative wine made with green tea powder (hence the name) as an antioxidant instead of SO2 .Attractive, spicy aromas of tangerine and apple compote, with an intense, delicious attack of grapefruit on the palate. Organic.
Okro’s Wines, Rkatsiteli, Kakheti, Georgia, 2017
On Decanter Lounge 93 points
A delightful orange wine produced from Georgia’s indigenous Rkatsiteli grape, fermented and matured in a traditional earthen qvevri buried in the ground.
Thick and coating in the mouth with a complex of lemon, apple and walnut, tannic grip and a beautiful texture. Intense, delicious and food-friendly.
Frank Cornelissen, Munjebel Etna Rosso, Etna, Sicily, 2016
At the Decanter Salon 94 points
Organic wine from Nerello Mascalese grapes grown on the slopes of Etna. Intense, smoky mineral scent: wild, herbal garrigue aromas.
Bone dry, peppery, chewy. Beautiful smoky complexity: delicate but with plenty of grip and restrained, mineral power
Emiliana, Salvaje Syrah-Roussanne, Casablanca Valley, 2018
On Decanter Lounge 92 points
Full organic wine from Chile’s cool Casablanca Valley, Syrah with a hint of Roussanne. Salvaje means ‘wild’ in Spanish.
Dark ruby with a beautiful aroma of ripe blackcurrants and tomato leaves. Thick, soft, juicy black fruits and salty notes of grilled meat. A great, elegant, affordable sulphite-free wine.
Domaine Gramenon, Sierra du Sud, Côtes du Rhône, 2019
On Decanter Lounge 92 points
Inky-dark 100% Syrah from this renowned low-stake producer in the Drôme. With a nice airy purity and fresh, herbal aroma, it is surprisingly open considering its youth, but with good underlying tannic structure. Dark fruit and creamy, spicy syrah palate, impressive grip and persistence. Organic; small amounts of sulphites…
Le Grappin, Du Grappin, Beaujolais-Villages, Burgundy, 2018
On Decanter Lounge 92 points
Light, refreshing Beaujolais Villages with a splash of rising star Andrew Nielsen, an Australian settler in Burgundy. Fresh cherry aromas; delicate, crisp, tart red fruit in the mouth. This is all about the fruit, and it really benefits from some air. Unfiltered with no added sulfites.
Order your e-book
How to order an e-book
By clicking on the “Buy Now” button, you can pay via PayPal or pay with a debit or credit card. The price of the e-book is 10 €.
After payment, a page with links to download the e-book opens.
By clicking on the link, you will receive a book in pdf format that you can permanently download to your computer or smart mobile phone