The challenge of oxidation
Wines were known to have traditionally aged over long periods of time before they were popped open and enjoyed. Nowadays, winemakers aren’t afforded that same luxury of time as supply and demand has become more testing. This has resulted in the creation of softer wines that are more vulnerable to the threat of oxidation.
Oxidation stands as the largest thorn in the side of the wine industry, causing winemakers headaches more often than not. After a labour-intensive season, the effects of oxidation can be quite discouraging. While SO2 serves as a beneficial antioxidant, its drawbacks are well-known to those in the field.
The introduction of sulphur-free solutions
What if there is a way to reduce your reliance on SO2 while still protecting the fruits of your labour against oxidation? Today many winemakers have started moving away from sulphur, following more natural approaches to the protection of their wines. The use of oenological tannins has become popular allowing winemakers to modify their wine’s antioxidant effects. As a natural, allergen-free antioxidant, Wine Shield reduces the reliance on SO2 for extra protection in wines.
The effects of Wine Shield
Wine Shield uses organic practices to tackle issues of oxidation and preservation without compromising the quality of a wine. With its high phenolic content Wine Shield acts as a potent antioxidant that preserves the wine’s colour and flavour while enhancing its shelf stability.
As the world approaches more natural preservative options, Wine Shield can be a card on your table to assist in this transition.
