Wijnsulfiet hoeft niet meer
Garnalenschalen zouden ons kunnen helpen van toegevoegd sulfiet in wijn af te komen. Dat denkt een groep wetenschappers, onder leiding van Manuel Coimbra van de universiteit van Aveiro, Portugal. Het gaat om een milieuvriendelijk middel waarmee ook de afvalberg wordt verminderd. In bepaalde gevallen zou ook de wijnsmaak ermee gediend zijn. Het gaat om chitosan. Onze Britse correspondent laat weten:
Sulphites, which are added to wine to keep it fresh, have had their issues with environmentalists and wine drinkers. These chemicals cause harm to the environment and also prove to be allergic for some wine drinkers. Scientists therefore have long looked for alternatives which are safe and environmental friendly. And while nothing concrete has yet been found, there is a glimmer of hope as a group of researchers have found a compound in shrimp shells that could effectively be used to replace the sulphites, reports Rsc.org.
A team comprising of chemists, microbiologists, doctors and winemakers came together and developed the alternative which is derived from shrimp shells. The team is led by Manuel Coimbra at the University of Aveiro, Portugal.
The researchers said that the additive was environment friendly as it reduced sea food waste. It was also effective as in some cases it improved the sensory quality of wines. According to the report, ‘the new additive is made from chitosan, a linear polysaccharide derived from shrimp shell chitin. Coimbra’s team processed chitosan into films by cross-linking it with genipin, a compound found in gardenia fruits.’
The additive prevents copper and iron from getting the wine barrels. This is the same job the sulphites do. The researchers are now working towards understanding the phenomenon more closely as then the additives can be used in a larger scale. The team is hopeful about the development and feels that in the future, the additive can be used in other forms of alcohol as well.