Eucalyptus globulus Leaf Extract as a Natural Alternative to Sulphites in Red Wine Stabilization

Rising environmental concerns and health awareness among consumers are influencing the fermented beverage market. This work proposes Eucavinum, a wine in which sulphites are replaced by extracts from Eucalyptus globulus leaves derived from agro-industrial waste streams. Process simulation predicts an annual production of 2 million bottles, targeting 150 mg/L of eucalyptol for its antimicrobial and potential antioxidant activity. Preliminary laboratory validation through hydroalcoholic Soxhlet extraction achieved an extraction yield of (24.6 ± 1.2) % and a eucalyptol concentration of 200 μg/L. Antioxidant characterization revealed total phenolic contents of 118.0–131.2 mgGAE/gextract and moderate radical scavenging activity (ABTS and DPPH IC50: 86.0 and 141.3-157.2 mg/L, respectively). A preliminary economic assessment indicated the potential feasibility of the proposed process, highlighting the valorization of eucalyptus residues as a promising natural alternative to sulphites in wine stabilization.