The use of sulphur as a preservative and an antioxidant in wines can nevertheless have undesirable effects on people’s health, such as migraine, allergies and so on. This fact has attracted our interest, and we have begun developing alternatives of organic origin which are free of these unpleasant and undesirable effects. We are therefore fully commited to a VI Programa Marco project, developed by European pluridisciplined teams, working on the introduction of alternative products to sulphur in wines.