Grapes being processed

No added sulfites

Our proactive approach with bio-protective cultures helps reducing sulfite content

Consumer demand is evolving rapidly within the wine industry. The megatrend about ‘natural and pure’ products is also affecting wine demand. Consumers want winemakers to minimize the use of exogenous products, such as preservatives. 

This is clearly leading a worldwide trend within the wine industry for lower sulfite content and even the development of no-sulfite wine ranges.

Replacing sulfites whenever possible

The secret to success in making good yet non-sulfated wines is to clearly assess why sulfites are used during the winemaking process and replace this activity with natural solutions.

Consumer demand crossed with new technical knowledge leads to one main aim: no more sulfites in winemaking

Chr. Hansen has been a participant in the quest to replace sulfites in wines since the very beginning. Today, the influential book How to make great wines without sulfites? states it very firmly: to fight against the development of undesired microorganisms, the best way is to use well-know, safe and highly concentrated microbial solutions from the VINIFLORA® range developed by Chr. Hansen.

In red wines, the use of VINIFLORA® protective cultures helps develop wines made without sulfites and those that use 5–15 ppm sulfites only at the very end of the process during bottling. The absence of sulfites until then makes this final addition extremely active against the growth of spoilage organisms.

Chr. Hansen's cultures for bio-protection

Our range of specialty yeast products helps contain the development of unwanted yeasts during pre-alcoholic fermentation phases such as cold soak, pre-fermentation maceration. Our strain of Torulaspora delbrueckii performs particularly well in these conditions.

Within our range of oenological bacteria, our new Lactobacillus plantarum (NOVA™), which helps suppress Acetobacter and molds, our Oenococcus oeni strains CH16 or CH35, which fights against the development of Brettanomyces in red wines during maturation, and CINE™ are fantastic innovations to lower the level of total sulfites when producing wines.

Planning on launching a new range of non-sulfated wines? Or do you simply want to improve your winemaking process by implementing better practices to dramatically reduce sulfites? 

Then contact our technical experts!

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