(Wine-Searcher) - Might we be saying goodbye to the use of an unpopular additive?

Researchers in Argentina have come up with a possible alternative to sulfites in red wine and it's something that should please the health conscious – resveratrol.

A report published in the Journal of Life Sciences showed that using resveratrol instead of sulfur dioxide (SO2) did not change the physical and chemical properties of the wine or the flavor profile. In fact, it boosted color intensity in the wines tested.

Whether the wines will age as gracefully as those treated with SO2 was not addressed in the study, but the conclusions will be welcomed by those who enjoy red wines that are made for early drinking.

SO2 is used in winemaking as an antimicrobial and antioxidant (the term "sulfites" on wine labels refers mainly to sulfur dioxide, but also includes sulfurous acid and other sulfites). And while most people can tolerate a small amount of SO2 in their food and wine, for others it can cause allergic reactions or have other side effects such as headaches. It has been cited in studies as an important risk factor in the initiation and progression of liver diseases, as well as being linked with triggering asthma attacks.

Resveratrol, by contrast, has been cited as a factor in the so-called French Paradox – where a high-fat diet can be offset by moderate consumption of antioxidants contained in red wine – and has been variously linked with claims that it can help in the fight against cancer, dementia, and immune-deficiency illnesses. Studies have also shown that 10mg daily doses of the antioxidant can be an effective tool in managing type-2 diabetes.

The study took Cabernet Sauvignon grapes from Argentina's Mendoza region and vinified them in three lots. One lot received a standard vinification, with potassium metabisulfite; another replaced the sulfite with 150mg/L of resveratrol microcapsules, while a third vinification used 300mg/L of resveratrol.

The results showed negligible variations across chemical and physical criteria, such as alcohol content, residual sugar, pH and acidity levels. Flavor profiles were similarly unchanged and the only real difference noticed was in color intensity, with the resveratrol-enriched wines having deeper color.

The other difference was the post-vinification level of resveratrol, which occurs naturally in red wine – resveratrol levels were boosted 14-fold and 39-fold, depending on how much was added.