More and more consumers are looking for ‘no added sulfite’ wines. However, the industry knows that eliminating SO2 carries real microbiological risks. UHPH offers a scientifically grounded alternative: the inactivation of Brettanomyces and other spoilage microorganisms without resorting to sulfites, with results documented in more than ten published studies. This article analyzes what the scientific literature says and what it means in practice for a winery.
Clean label: the new demand of the European consumer and its implications for the industry
15 de July de 2026
68% of European consumers read the ingredient list before purchasing*. ‘Preservative-free’, ‘additive-free’, and ‘organic’ are no longer niches: they are
