Consumers are increasingly concerned about their food supply. The growing need for transparency is a challenge that the food industry manufacturers have had to address … except in the world of wines and spirits!
Aside from a few allergenic products, additives are not indicated on labels, although wines paradoxically contain more and more of them.
There can be a significant economic temptation for producers to include these additives. Faced with strong international competition, price often takes precedence over the risk of a low-quality product, and probably soon over brand image as well.
For this reason, Oenodia has been offering subtractive techniques for the past 25 years. The goal is not to add exogenous “stabilizing” compounds, but to extract the unstable (and therefore undesirable) compounds from wine.
Beyond the absolute guarantee of the physical processes, this philosophy is aimed at bringing producers and consumers together with an ever healthier product.
Just as with art, perfection in oenology is achieved not when there is nothing more to add, but when there is nothing left to take away.