Wine Consumers are seeking "Natural Products"
Today's wine buyers want real and natural products, not necessarily Organic
Organic wines are produced using organically grown grapes. No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil. Strict rules govern the wine making process and storage conditions of all imported and domestic wines that acquire certification. Moreover, organic winemakers often avoid many of the chemical substances used to stabilize conventional wines.
THERE IS NO SUCH THING AS A SULFITE-FREE WINE.
Totally sulfite-free wines are an accident of nature; but wines low in sulfites or free of added sulfites do exist. Let us explain. Sulfites are a natural byproduct of the fermentation process. Fermenting yeasts present on all grape skins generate naturally occurring sulfites in amounts ranging from 6 to 40 parts per million (ppm.).
According to Professor Roger Boulton, Ph.D., University of California at Davis, Department of Viticulture and Enology, even if no sulfur dioxide is added to wine, fermenting yeasts will produce SO2 from the naturally occurring inorganic sulfates in all grape juices. Thus, says Boulton, it is impossible for any wine to be completely free of sulfur dioxide.
WHAT ABOUT ADDED SULFITES?
Although technical advances permit the industry to add much less sulfur, most serious winemakers and ecology professors concur that to make a consistently stable wine, some sulfites must be added to those naturally present. A handful of winemakers go beyond that; they use no added sulfites at all. However, sulfite agents, when properly handled, are not intrinsically toxic to humans or to the environment, and many feel they are essential in order to prevent oxidation or bacterial spoilage. Therefore, American and European organic winemaking standards allow for the addition of strictly regulated amounts of SO2.
In the U.S., wines can contain up to 350ppm of sulfites. Organic winemaking standards, as adopted recently (12/2000) by the USDA, limit the use of sulfites to 100ppm in all finished products. However, most organic wines contain less than 40ppm of sulfites.
SULFITES IN ORGANIC WINE COMPANY WINES
Our line of wines is regularly analyzed by the local BATF laboratory. On average the reds have about 40ppm of total sulfites (20 to 60) while the whites, along with the sparkling, show up around 70 ppm (50 to 90). Some show none at all (Cartagene or certain vintages of Guy Chaumont wines). This does not represent a criterion by itself for us. We know that all our producers are striving to use the smallest possible amount of sulfites given their respective situation.
WHY DO WINEMAKERS ADD SULFITES TO WINE?
Sulfur has been used as a preservative in winemaking for quite some time. To prevent wine spoilage, European winemakers pioneered the use of sulfur dioxide (SO2) two hundred years ago. Unfortunately, freshly pressed grape juice has a tendency to spoil due to contamination from bacteria and wild yeasts present on the grape skins. Not only does sulfur dioxide inhibit the growth of molds and bacteria, but it also stops oxidation (browning) and preserves the wine's natural flavor.
Sustainable products protect the environment alot more than Organic, it's socially responsible, Eco-aware, and economically viable.
Look for brands that connect with consumers, and customers in their local communities
a brand like The Naked Grape, recycles all their water and buts it back into their land. As a result, reduce their demand from the local area. They use solar panels throughout the winery, producing 2.4MM kilowatts of energy annually. That's enough to power 200 homes a year! They use all parts of the grape plants, seeds, stems and skins are cleaned, dried and re-purposed as feed for cattle and beneficial compost for the land.
Courtesy or Organic Wines.comThe public often equates organic wines with "sulfite-free" wines. This is inaccurate. Let us apologize for the confusion and try to clear it up for you.
AN ORGANIC WINE IS FIRST AND FOREMOST A WINE MADE OUT OF GRAPES THAT WERE GROWN ORGANICALLY. Organic wines are produced using organically grown grapes. No pesticides, herbicides, fungicides, chemical fertilizers, or synthetic chemicals of any kind are allowed on the vines or in the soil. Strict rules govern the wine making process and storage conditions of all imported and domestic wines that acquire certification. Moreover, organic winemakers often avoid many of the chemical substances used to stabilize conventional wines.
THERE IS NO SUCH THING AS A SULFITE-FREE WINE.
Totally sulfite-free wines are an accident of nature; but wines low in sulfites or free of added sulfites do exist. Let us explain. Sulfites are a natural byproduct of the fermentation process. Fermenting yeasts present on all grape skins generate naturally occurring sulfites in amounts ranging from 6 to 40 parts per million (ppm.).
According to Professor Roger Boulton, Ph.D., University of California at Davis, Department of Viticulture and Enology, even if no sulfur dioxide is added to wine, fermenting yeasts will produce SO2 from the naturally occurring inorganic sulfates in all grape juices. Thus, says Boulton, it is impossible for any wine to be completely free of sulfur dioxide.
WHAT ABOUT ADDED SULFITES?
Although technical advances permit the industry to add much less sulfur, most serious winemakers and ecology professors concur that to make a consistently stable wine, some sulfites must be added to those naturally present. A handful of winemakers go beyond that; they use no added sulfites at all. However, sulfite agents, when properly handled, are not intrinsically toxic to humans or to the environment, and many feel they are essential in order to prevent oxidation or bacterial spoilage. Therefore, American and European organic winemaking standards allow for the addition of strictly regulated amounts of SO2.
In the U.S., wines can contain up to 350ppm of sulfites. Organic winemaking standards, as adopted recently (12/2000) by the USDA, limit the use of sulfites to 100ppm in all finished products. However, most organic wines contain less than 40ppm of sulfites.
SULFITES IN ORGANIC WINE COMPANY WINES
Our line of wines is regularly analyzed by the local BATF laboratory. On average the reds have about 40ppm of total sulfites (20 to 60) while the whites, along with the sparkling, show up around 70 ppm (50 to 90). Some show none at all (Cartagene or certain vintages of Guy Chaumont wines). This does not represent a criterion by itself for us. We know that all our producers are striving to use the smallest possible amount of sulfites given their respective situation.
WHY DO WINEMAKERS ADD SULFITES TO WINE?
Sulfur has been used as a preservative in winemaking for quite some time. To prevent wine spoilage, European winemakers pioneered the use of sulfur dioxide (SO2) two hundred years ago. Unfortunately, freshly pressed grape juice has a tendency to spoil due to contamination from bacteria and wild yeasts present on the grape skins. Not only does sulfur dioxide inhibit the growth of molds and bacteria, but it also stops oxidation (browning) and preserves the wine's natural flavor.
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