Non-thermal process to replace use of sulphites and other chemical preservatives in European wines to meet new European Directive
A trans-European partnership of SMEs identified a promising non-thermal technology to extend the shelf life of wine without the use of sulphites or other preservatives, helping to meet the requirements of both customers and European legislation. This pressure change technology (PCT) has been validated on a pilot scale with support from the EC FP7 research programme (ref: 262507). PCT involves applying an inert gas under pressure to the wine, the rapid release of pressure causes microbial cell wall rupture.
To overcome the final technical and non-technical barriers to market deployment further support from the EC FP7 programme has been provided in this Preserve-Wine-Demo project (ref: 606569).