A group of researchers from the University of Aveiro discovered a method of helping intolerants to sulfur dioxide.
Have you ever felt an excruciating headache and sick after tasting a good wine? And no, I'm talking about a monumental hangover, after the ingestion of a notable amount of this nectar of the gods. I mean a cup only. Ok, well if you answered yes mentally, I can assure you it is very likely you have intolerance to a substance that is part of the winemaking process, sulfur dioxide.
A team of researchers from the department of chemistry at the University of Aveiro, led by Claudia Nunes and Manuel Coimbra found a way to make white wine without adding this chemical. The project "winesulfree", recently awarded the prize of "Agrofood tech" in the international exhibition of agri-business in Santarem, is the addition of a chitosan film, which does not alter the production or the taste of the wine. This polysaccharide extracted from the shells of crabs, shrimp or fungi, retains several common oenologists steps to all the wineries, replacing only the sulfur dioxide added at various stages of winemaking to prevent the proliferation of microorganisms that degrade the wine, and promote the oxidation destroying its appearance and flavor. For now, the potential of this scientific discovery has been confirmed successfully in white wines, but the team of scientists wants to test the film in reds, sparkling and juices. The idea has enormous commercial potential, especially for wine producers, thus enhancing the quality of national production in the international markets, with a greener product and does not the causes such headaches and nausea that haunts the enjoyment of a single drink.
