Wine production often requires the use of sulfites for limiting microbial loads and oxidation, for stabilising colour, etc. However, they have drawbacks as they are toxic and negatively impact the aroma.
Uzing ozone replaces sulfur dioxide, thus improving many phases of wine production: ozone destroys bacteria, viruses, spores and other micro-organisms.
Ozone benefits include: reduced contaminants, less alterations in the fermentation and ageing process, reduced consumption of water, energy and chemicals.
A site dedicated to the use of ozone in winemaking