Utilization of the AIRMIXING M.I.™ System in Producing Red Wine without Added Sulphites

Sulphur dioxide (SO2) is usually used in winemaking due to its effectiveness as an antimicrobial and antioxidant agent. However, there growing interest finding alternatives SO2 because of adverse effects on human health. Therefore, this work, a low-SO2-producing Saccharomyces cerevisiae strain was selected the AIR-MIXINGTM M.ITM (A.M.) system, capable determining high extraction polyphenols, produce red wine without added sulphites. A tank managed with traditional pumping-over technique comparison. Microbiological chemical monitoring both fermentations performed by plate counts HPLC analyses, respectively, did not indicate significant differences regards yeast growth kinetics degradation sugars, while it highlighted faster colour total polyphenols fermentation carried out A.M. system. Both experimental wines showed content <10 mg/L, but produced A.M., higher polymeric forms anthocyanins non-anthocyanin phenols found favour stability achieved shorter time than control. Furthermore, concentration reduced glutathione, compound well-known for activity, occurred obtained In conclusion, use yeasts combination system could be suitable approach sulphites added.