Organic wine kit
Quick guide to the common additives in wine
Many people think that wine is simply fermented grape juice. Often came as the chemical Analysis of wines and various studies to expand the bottle is a wine producer. While wine is the wine a couple of add-ons. Although this does not cover every single of them, we take a look at some of the most common:
Yeast
Yeast, of course, what really makes the work of the juice transformed into wine. There are many different varieties of yeast, and many growers decide strain-specific properties that he believes the finished product. May is the choice of yeast and the wine tolerated in some yeast strains determined at different temperatures.
Yeast nutrient
Often juice can not all the necessary nutrients for yeast reproduction, if the element can be of vitamins and minerals are added to a healthy cooking.
Pectic enzymes
Almost all fruits contain some pectin, be, if left untreated it can cause turbidity of the wine. Pectic enzymes break and allows Them, pectin, flavor and fruit juice extract.
Metabisulfite (K-Meta)
Some people believe in the cause headache sulfite wine, But sulfites are common food preservation, and probably introduced in one or more stages of wine production. Were selected as the first grapes can Sulfite be sprayed to stop the wild grape, yeasts and bacteria. Is often juices before they vaccinated with yeast and is usually added when fermentation is completed.
Since the growth of bacteria helps to protect against inhibition of sulfite oxidation.
Sodium
Although Today, less commonly, sodium metabisulfite can be used in the same way as potassium metabisulphite. It is more common in the form of "Campden tablets. However, due to health Problems of these systems with sodium restriction and the fact that K is slightly more effective use of this meta-form of sulfite, not to mention, as a supplement, but it is are still used for disinfecting solutions.
Potassium
Potassium is often used in connection with the K-meta stabilization of wine. It inhibits the yeast to reproduce, to prevent yeast cells after fermentation, a new fermentation of residual sugar or sugar begins to brighten.
Statement (Collage) Additives
If the wine first, is very weak, yeast and other suspended particles. Home page the producers are surprised and shocked look of the wine, if it begins to ferment.
Often, these particles do not fall so quickly, the mash in order to clarify whether the additives are used to accelerate and facilitate the process of clarification. Particulate matter have either positive or negative charge, therefore, meet the agents to the attraction to explain the particles to be helping them on their way to the bottom of the tank wine sediments.
Clarification of the following additions:
- Bentonite - Clay with volcanic ash. Negative for positive charge and attracts the case.
- Coke fish - from the swim bladder of certain fish such as sturgeon, cod and cichlids. This is a relatively gentle cleansing and leaves the flavors and colors, and other forces. Positively charged and attracts negatively charged particles.
- Silica - Silica gel used with a negative charge, and in both white and red wines. Most often sets the wine.
- Chitosan - often in combination with silica Cheit is positively charged. The fact exoskeleton of crustaceans such as crabs and shrimp. (Those who are allergic to shellfish should not worry - allergies are caused by proteins in shellfish meat - No exoskeleton).
- Casein - milk and derivatives is used to reduce tannins in some wines.
- Gelatin - Not recommended for white wines, but will soon be used in red to reduce tannin too.
Note that liaison officers to clarify the wine. Therefore, there is no evidence that only very little, if any, in the wine, when we did leave their job.
Bacteria
For some wines, the presence of acid, malic acid is not desirable, so the winemakers can add that the lactic acid bacteria fermentation of wine defective. This leads to lactic acid, Malic acid, providing mouth feel "soft".
Sugar
While some wines are fermented with Candy, can not tolerate yeast alcohol content, which means that the fermentation of sugars stopped in a little different fermentation of wine and then sweetened with sugar.
Now you know that processed some of the most commonly used additives in the production of wine. There is no lead as A global approach is any additive is used, but ensure the description of algorithms often to make sure a bottle of wine open and transparent, well and full of aromas and flavors of wine determined.
About the Author
You are invited to learn more about how to make wine at The Home Winery.
Why not also follow along with Ian's daily blog of home winemaking activities.
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