GreenVenus, LLC has introduced wine grape cultivars intended for the production of high-quality wines without using sulfite.
Oxidation, or browning, during grape juice processing can affect the color, phenolic content, and overall quality of wines. Sulfur dioxide (SO2) is commonly used to prevent undesired oxidation, but it is linked to adverse health effects for individuals who are sensitive or allergic to sulfites. As a result, there is a growing demand for sustainable alternatives to address oxidation without compromising wine quality and safety.