In order to avoid wine spoilage, most wineries add sulphur dioxide to the wine. However, sulphites dissolved in the wine can potentially cause allergies. An alternative preservation method without or with significantly reduced sulphite addition has been developed by an international consortium within the EU-funded project “PreserveWine-DEMO”.

A new method for preservation of liquid foods, working at moderate temperatures and therefore referred to as “cold pasteurization”, is the so-called pressure change technology, which has been developed and patented by the Dresden company Edecto for fruit juice within the framework of a nationally funded project[1].

“The physical process has effects similar to those of sulphurization of the wine: growth of microorganisms is prevented because the cells are mechanically disrupted. In addition, the protective atmosphere of an inert gas decreases oxidation reactions, so drinks are stabilized,” explains Edith Klingner, a physicist at Edecto, who coordinates the EU-funded project “PreserveWine-DEMO”.

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