Addition of resveratrol to wine investigated as an alternative to sulfur with promising results

In a paper published in 2015 "Enrichment of Resveratrol in Wine through a New Vinification Procedure" by Raul Francisco Pastor et al they say

"Traditional vinification is a common procedure which limits the contact with oxygen by the early addition of sulfur dioxide (sulfite, SO2). Nevertheless, whilst SO2 is commonly used as an antimicrobial agent and preservative in foods and wine, it has also been listed as an important risk factor for the initiation and progression of liver diseases due to oxidative damage. Sulfite in wine and foods has been described as triggering asthma attacks. The prevalence of sulfite sensitivity in the asthmatic population as a whole would be around 3.9%, with steroid-dependent asthmatic patients being most at risk. "

"Recently, interest has been focused on some natural components of wine, such as phenolic compounds, as an alternative to inhibit bacterial growth. Among wine phenolics, flavonols and stilbenes have shown the greatest inhibitory effects on the growth of lactic acid bacteria strains isolated from wine. The authors hypothesized therefore that resveratrol could substitute sulfite as a preservative in wine. The introduction of stilbenes as a part of a whole vinification process has never been evaluated. This fact would also permit to increase the concentration of resveratrol, a polyphenol with bioactive properties in wines. The aim of the pilot work was to investigate the viability of the substitution of sulfite by resveratrol in the vinification process and its effect on the basic chemical, physical, and sensorial indices of Cabernet Sauvignon red wines"

They concluded "Substitution of sulfite (7 g/100kg) by resveratrol at concentrations of 150 mg/L and 300 mg/L in the vinification process do not change the basic physical and chemical properties of wine, as well as its sensorial profile, but provides wine with a high intensity colour. As a consequence of the process an enrichment of resveratrol in wine occurs at quantities which have been proven to have benefits for health when moderate wine consumption. Further studies on the wine characteristics, other than the conventional ones, and of the health benefits of these wines are warranted. To the best of the authors’ knowledge this is the first time that this type of wine making."