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 wine through cellar door outlets James Pennington became aware of a large number of people who had adverse reactions to the consumption of wine even in small amounts.
These reactions were very similar to those experienced by people exposed to sulphur dioxide. James carried out considerable research and quickly came to the conclusion that the most likely cause was the preservative, sulphur dioxide. As well as scientific research there is also considerable anecdotal evidence. For example many people find their reactions are much less if they consume older wines (over 10years) sealed with cork. Many winemakers have tried to make wine without preservatives but generally this has proven to be a failure as it is almost impossible to produce high quality wines without the use of preservatives. Given this information James decided to tackle the problem from a different angle. Make the wine with best modern practice up to and including bottling. He decided that the only time that the preservatives could be removed with minimal impact on the quality was immediately prior to consumption. Winemakers have known and used the chemistry behind removing preservatives for many years as it is often practiced in the winery to adjust sulphur levels. This knowledge was critical in enabling the preservative to be removed immediatly prior to consumption. James developed several different methods for achieving this but believed the easiest and most effective is the Pewa wine system described on this web site. By adding 4 drops of neutralizing agent from the dropper bottle almost all of the free sulphur dioxide is removed. This is achieved despite the level of preservatives in wines varying considerably. Our very special product has a unique action when used as directed. It is able to remove almost all the preservative in the wine but allow the wine to remain fresh and vibrant for up to 24 hours after opening. Another great feature is that you can treat individual glasses (185ml) by adding 1 drop
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