'Natural' Wines for the Wine Allergic
Filed in archive Food Allergies by ruth on December 30, 2007
without such additives?
According to Professor Attilio Scienza from the University of Milan (and one of the top Italian experts in the field),
"It could be helpful for a return to purity, because wine can be made without a lot of additives. Today, enological technology progresses by proposing substances and various actions - antioxidants, stabilizers, etc. - but if the primary material is good and if the right maturation and fermentation periods are respected, then there is a lot less need for additives. This is why, I think, the market will be divided in two in the future: on the one hand, wines with very little or no added substances, and on the other, those that are less expensive but with more additives".
As usual, quality comes with a price.
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