When you open a bottle of wine to consume it, the sulfite becomes an inconvenience because it no longer has any use and that's why you want to neutralise it.

A single drop of VINO2 per glass of wine is enough to neutralise most residual sulfites. The reaction between hydrogen peroxide and sulfite produces a sulphate that is absorbed in digestion without any problems.

In the U.S., Australia, New Zealand and elsewhere, a similar VINO2 food grade hydrogen peroxide is also sold to reduce residual sulfites in wine.

The product has a concentration of 2.8% H2O2 (food grade) and is perfectly safe. This formulation is approved by the FDA in the USA as well as in many countries.

We received approval and registration for VINO2 from Health Canada on December 14, 2020.

People buy VINO2 because the sulfites in wine can create allergic reactions, headaches, migraines, and other more obvious symptoms in people who are sensitive to this contaminant.

Some people use wine aerators to oxidise the sulfite, but it is expensive and the results are mixed, whereas chemical neutralisation with VINO2 brings an obvious outcome to the sensitive people we target with this product.

Wine producers add sulfites to wine to preserve it for long periods of time in storage or display. The sulfite neutralises the oxygen in the bottle, preventing the wine from turning due to oxidation.

Sulfite therefore has its usefulness but becomes a disadvantage when it has fulfilled its task. The moment you open a bottle of wine, the sulfite becomes a contaminant that causes discomfort in many people. Hence VINO2 coming to the rescue.