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The article explores the shift towards natural alternatives to sulfur in winemaking, driven by consumer demand for sulfite-free wines. Topics include the use of Metschnikowia pulcherrima as an antimicrobial, Excellence B-Nature by Lamothe Abiet as a non-Saccharomyces, non-fermenting yeast alternative to sulfur, and unconventional methods like Ti-Premium, derived from oriental green tea, and ground chestnut flowers as a preservative.