Additive | Reason for Addition |
Acacia (gum arabic): | To clarify and stabilize wine |
Acetaldehyde: | For color stabilization of juice prior to concentration |
Activated carbon: | To assist precipitation during fermentation, clarify and purify wine; to remove color from wine and/or juice from which wine is produced |
Albumen (egg white): | Fining agent for wine |
Alumino-silicates (hydrated) Bentonite and Kaolin: | To clarify and stabilize wine or juice |
Ascorbic acid iso-ascorbic acid (erythorbic acid): | To prevent oxidation of color and flavor components of juice or wine |
Bakers yeast mannoprotein: | To stabilize wine from the precipitation of potassium bitartrate crystals |
Calcium carbonate (CACO3): | To reduce the excess natural acids in high acid wine or in juice prior to or during fermentation; as a fining agent for cold stabilization |
Calcium sulfate (gypsum): | To lower pH in sherry wine |
Carbon dioxide (including food grade dry ice): | To stabilize and preserve wine |
Casein, (Potassium salt): | To clarify wine |
Chitosan from Aspergillus niger: | To remove spoilage organisms such as Brettanomyces from wine |
Citric acid: | To correct natural acid deficiencies in certain juice or wine; To stabilize wine other than citrus wine |
Copper sulfate: | To remove hydrogen sulfide and/or mercaptans from wine |
Defoaming agents (polyoxyethylene 40 monostearate, silicon dioxide, dimethylpolysiloxane, sorbitan monostearate, glyceryl mono-oleate and glyceryl dioleate): | To control foaming, fermentation adjust |
Dimethyl dicarbonate (DMDC): | To sterilize and stabilize wine |
Enzymatic activity: Various enzymes and uses: |
|
Ethyl maltol: | To stabilize wine |
Fermentation aids: | To facilitate fermentation of juice and wine:
|
Ferrous sulfate: | To clarify and stabilize wine |
Fractionated potato protein isolates: | Fining agent for wine |
Fumaric acid: | To correct natural acid deficiencies in grape wine; To stabilize wine |
Gelatin (food grade): | To clarify juice or wine |
Granular cork: | To smooth wine |
Isinglass: | To clarify wine |
Lactic acid: | To correct natural acid deficiencies in grape wine |
Malic acid: | To correct natural acid deficiencies in juice or wine |
Malolactic bacteria: | To stabilize grape wine |
Maltol: | To stabilize wine |
Milk products (pasteurized whole, skim or half-and-half): | Fining agent for grape wine; To remove off flavors in wine |
Nitrogen gas: | To maintain pressure during filtering and bottling or canning of wine and to prevent oxidation of wine |
Oxygen and compressed air: | Various uses in juice and wine |
Polyvinylpolypyrrolidone (PVPP): | To clarify and stabilize wine and to remove color from red wine or juice | Polyvinylpyrrolidone (PVP) polyvinylimidazole (PVI) polymer (terpolymer of 1-vinylimidazole, 1-vinylpyrrolidone, and 1,2-divinylimidazolidinone; CAS 8765-40-5(Chemical Abstracts Service Registration Number) | To remove heavy metal ions and sulfides from wine |
Potassium bitartrate: | To stabilize grape wine |
Potassium carbonate and/or potassium bicarbonate: | To reduce excess natural acidity in wine and in juice prior to or during fermentation | Potassium citrate: | pH control agent and sequestrant in the treatment of citrus wines |
Potassium meta-bisulfite: | To sterilize and preserve wine | Silica gel (colloidal silicon dioxide): | To clarify wine or juice |
Sodium carboxymethyl cellulose: | To stabilize wine by preventing tartrate precipitation |
Sorbic acid and potassium salt of sorbic acid: | To sterilize and preserve wine; to inhibit mold growth and secondary fermentation |
Sulfur dioxide: | To sterilize and to preserve wine or juice |
Tannin: | To adjust tannin content in apple juice or in apple wine; To clarify or adjust tannin content of juice or wine (other than apple) |
Tartaric aicd (L-(+)-tartaric acid): | To correct natural acid deficiencies in grape juice or wine and to reduce the pH of grape juice or wine where ameliorating material is used in the production of grape wine |
Additive | Reason for Addition |
Malolactic bacteria: | To stabilize grape wine; to conduct secondary malolactic fermentation |
Nitrogen gas: | To maintain pressure during filtering and bottling or canning of wine and to prevent oxidation of wine |
Sulfur dioxide: | To sterilize and to preserve wine or juice |
References:
1. Code of Federal Regulations, § 24.246 Materials authorized for the treatment of wine and juice.
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