Tannins from male chestnut flowers could replace sulfur as a preservative for wine. The product "Chestwine", developed in Portugal, is said to be non-allergenic compared to sulfites and has no impact on the color and taste of the wine, according to the manufacturer "Tree Flowers Solutions". It is just as effective as SO2 in inhibiting oxidation and microbial growth. "The tannins of the chestnut tree react with free and dissolved oxygen, thus preventing the formation of aldehydes," explains Philippe Ortega, one of the founders of the company. The product meets the requirements of the Oenological Code of the International Organization of Vine and Wine (OIV) as well as the standards of organic viticulture. Ortega took over the patent registered in 2017 by researchers from the University of Bragança and the Polytechnic Institute in northeastern Portugal. At that time, he advised several wineries in the Vinho Verde region and successfully tested the polyphenols from chestnut flowers.
According to the manufacturer, "Chestwine" should be added during the maceration process, before malolactic fermentation, during aging, and just before bottling. "Depending on the color, health condition of the grapes, and general hygiene in the winery, 27 to 45 grams per hectoliter are needed. With this amount, the wines remain stable for at least 60 months, which corresponds to the duration of our longest trials," says Ortega. The project has won several innovation awards.
(al / Source: vitisphere)