Green tea as a wine preservative

Marlborough wine producer, Loveblock, has now produced three vintages of sauvignon blanc using green tea as a preservative in place of the antioxidant, sulphur. Green tea (Camellia sinensis) is well known for its antioxidant properties and is a permitted additive to wine in both New Zealand and Australia.The three wines made using green tea instead of sulphur had deeper colours and slightly coarser textures than the control wines

Loveblock owners, Kim and Erica Crawford, believe that the use of green tea as a wine preservative is a world first.

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