Wine Additives
|
Yeast Nutrient-
|
Used to aid yeast growth during fermentation. Urea and di-ammonium phosphate are two types of nutrients. The quantity depends on the nutrient used.
|
|
Campden Tablets-
|
An easy-to-use additive that helps prevent oxidation. Usually one or two crushed tablets are used per gallon to sterilize must (wait 24 hours before adding yeast). Can use one crushed tablet per gallon at each racking. Always dissolve before stirring in must or wine.
|
|
Pectic Enzyme-
|
Used when starting wines, this enzyme helps break down pulp, clears pectic haze, and helps extract color from grapes and fruit.
|
|
Potassium Sorbate-
|
A yeast inhibitor that keeps wine from refermenting after sugar is added at bottling.
|
|
Calcium Carbonate-
|
Used to reduce acid in wines or must. Reacts more with tartaric acid. Does not cold stabilize well. May leave a taste in the wine. Generally not suggested for use if alternates can be used. 3.8 grams per gallon, 19 grams for 5 gallons, 3 teaspoons for 5 gallons.
|
|
Potassium Metabisulfite-
|
Use at start of must, at each racking, and at bottling. Do not add during fermentation. Prevents molds and bacteria, helps prevent oxidation, and is used to clean and sterilize wine bottles.
|
|
Sodium Metabisulfite-
|
Functions identically to potassium metabisulfite. Potassium metabisulfite is usually preferred as an additive becuase it does not contribute any dietary sodium, but sodium metabisulfite is more popular as a sanitizing rinse.
|
|
Sparkolloid Powder-
|
Good general fining agent. Hot mix. Mix with water and boil for about 30-45 minutes. Add water as needed. Mix with wine while hot. Wine should clear in about 1-2 weeks. May not be desired in some red wines. Use 1 teaspoon per gallon.
|
|
Bentonite-
|
Fining agent made primarily of clay. May reduce the color in red or ros wines.
|
|
Isinglass-
|
Made from fish swim bladders and used to clear white wines. Sufficient for six gallons. Add to wine, thoroughly stir and rack after two weeks.
|
|
Super Kleer-
|
Liquid clearing agent with a one-two punch combination of kieselsol and chitosan. One package is sufficient to clear a 5 or 6 gallon batch of beer or wine in two days.
|
|
Gelatin-
|
Fining agent that reduces tannins and astringency. Can over strip.
|
|
Potasium Carbonate-
|
Used in wine to help lower the acidity. 3.4 grams per gallon will effectively reduce acidity by 0.1%. You do not want to reduce the acidity by more than 0.3 - 0.4%
|
|
Acid Blend-
|
A premium combination of citric, malic & tartaric acids used to increase the acidity of wine.
|
|
Citric Blend-
|
Used to boost the total acidity of wine. Preserves Color in white wine. Dissolve in water before adding.
|
|
Ascorbic Acid-
|
Ascorbic acid ( vitamin C) is used as a antioxidant before bottling. Use 1 teaspoon per 5 gallons.
|
|
Malic Acid-
|
Add to correct natural acid deficiencies in juice or wine.
|
|
Wine Tannin
|
Wine Tannin will improve the flavor of a dull wine. Tannin can be used with white wines that have not been exposed to oak to add astringency.
|