The many health benefits of moderate wine consumption are well documented, with medical researchers commenting extensively on wine’s anti-aging, anti-cancer and cardioprotective properties over the past two decades. However, one of the most overlooked advantages associated with moderate sulphite free wine drinking is the boost it provides to a person’s mental health. Today, we will discuss two incredible ways in which balanced alcohol consumption promotes cognitive health and prevents mental decline. Continue reading
By ordering a bottle of organic sulfite free wine such as Golob Sauvignon Blanc this winter, not only are you getting yourself a fantastic gift, you are also setting yourself on the path to a happier and healthier life. Here’s why: Continue reading
Is drinking alcohol good or bad for your long term health? At first the question might seem quite easy; health institutions, the government, schools and the media often launch public campaigns geared toward reducing excessive alcohol consumption. But while overindulging in alcohol consumption can definitely lead to disastrous consequences, scientists have come to appreciate that moderate alcohol intake can actually promote a healthy heart. So as it turns out, a glass of organic sulfite free wine can do much more than simply help us to have a good time if it is consumed in moderation.
Sulphur dioxide, though used for thousands of years, is still regarded as the most important additive in modern day winemaking. History indicates that the compound was first used by Roman winemakers over 2000 years ago, who recognized that if sulphur candles were first burnt inside empty wine containers, then the wine they held would last longer, keep their colour and not take on a sour vinegar-like taste. Today, sulphur dioxide is usually added in the form of sulphite or bisulphite, and it plays many roles in the making of rich, distinctive wines.
One of the most important uses for sulphur dioxide is to help prevent wine spoilage by bacteria and oxidation. Due to its significant antibiotic and antioxidant properties, the compound is very effective in maintaining wine freshness. Without the additive, wines would only last a few months. Sulphur dioxide’s antimicrobial action is also instrumental is preventing the development of volatile acidity (VA), which is essentially the act of turning wine into vinegar. It accomplishes this by inhibiting the activity of bacteria, yeast and other microbes. While volatile acidity is a part of the fermentation process and has even been described as a part of the character of old Italian wines, too much VA can definitely ruin the flavour and aroma of even the most excellent wines. Continue reading