Rooibos wine has its origin in the Western Cape, South Africa. The production process is similar to that of traditional wine except that, during the maturation phase, wood from the rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) plants is used instead of the traditional oak wood. The resulting product is free of sulfur dioxide and has a unique flavor-component resulting from the rooibos and honeybush plant material.
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Sulfur and wine production
The process of the making of red wine can be divided into the following stages: crushing (extracting of the juice), fermentation, maturation and bottling. In order to prevent the growth of unwanted microorganisms, such as Brettanomyces, sulfur dioxide (SO2) (0.8–1.5 mg/liter) is added to the grapes before and during maturation, as well as to the wine before the bottling process. The addition of SO2 also prevents oxidation of the wine; a phenomenon that leads to the browning of the wine and a loss of cultivar specific flavors.
However, as a result of the negative health impacts associated with SO2 and the allergic reactions suffered by sulfate-sensitive individuals, consumers are gradually looking for wines with lower or no SO2 content.
Anti-oxidant properties of rooibos and honeybush
South African indigenous plants rooibos and honeybush are well known for medicinal uses and are used to make herbal teas. The wood of rooibos and honeybush contain high levels of powerful antioxidants, no caffeine and low tannin levels. These antioxidant properties not only make them potential alternatives to SO2 in the preservation of wine, but may have a positive impact on the health of consumers.
Rooibos wine production
During the maturation phase of rooibos wine, the wood of rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) is used instead of the traditional oak.
Studies at the University of Stellenbosch (South Africa) showed that treatment with rooibos and honeybush plant material protect red wine from the negative effects associated with exposure to oxygen; making SO2 unnecessary.
The use of rooibos and honeybush plant material as alternate preservative in place of SO2 during the production of red wine, has been patented and registered in 83 jurisdictions across the world. The rooibos wine product is free of SO2 and has a unique flavour profile that can be ascribed to aging of the wine in rooibos and honeybush wood. The sulphite free product is seen as a healthier alternative to traditional wine and alcoholic beverages.
Notable brands
The Stellenbosch-based Audacia produced the first rooibos wine – a Merlot – in South Africa in 2013 . Their rooibos product range has since expanded to include Cabernet Sauvignon, Shiraz, a Red Blend and a White Blend.
KWV South Africa (Pty) LTD followed in 2014 with a rooibos, no sulphites or preservatives added Pinotage under their Earth’s Essence brand.