Sulphur dioxide (SO2) is usually used in winemaking due to its effectiveness as an antimicrobial and antioxidant agent. However, there is growing interest in finding alternatives to SO2 because of its adverse effects on human health. Therefore, in this work, a low-SO2-producing Saccharomyces cerevisiae strain was selected and the AIR-MIXINGTM M.ITM (A.M.) system, capable of determining a high extraction of polyphenols, was used to produce a red wine without added sulphites. A tank managed with the traditional pumping-over technique was used as a comparison. Microbiological and chemical monitoring of both fermentations performed by plate counts and HPLC analyses, respectively, did not indicate significant differences as regards the yeast growth kinetics and the degradation of the sugars, while it highlighted a faster extraction kinetics of colour and total polyphenols in the fermentation carried out with the A.M. system. Both experimental wines showed a total SO2 content 2-producing yeasts in combination with the A.M. system could be a suitable approach to produce wines without sulphites added.
