Is there a natural one, often as naturrein designated wine without any additives or aids? Hardly any question is answered incorrectly so often or it is not clear to many consumers that there is no wine that can be vinified completely without additives or auxiliary substances. Such a wine would at least be impaired in color or taste or, at worst, spoil in a short time and become inedible. Of course there are wines that try to reduce their use significantly, but certain means are essential. For example, you come without sulfur as the most important antioxidant. However, certain substances are prohibited (see also under flavoring and wine adulteration ).
Different fabrics are used to wine faults or to eliminate defects in the wine. Of course, only a limited number is used in each case. This also depends on the condition of the grapes, the desired type of wine and the desired quality. The use of funds in the winemaking is strictly regulated with regard to the substances and quantities within the EU, whereby for the vinification of organic wines (Organic wines) even stricter requirements apply. Regarding limit values of hazardous For substances in wine, see below ADI (Acceptable Daily Intake), regarding allergenic substances under allergy as well as regarding ingredients in the wine below total extract, The usual means or procedures:
- activated carbon - Elimination of color, smell or taste errors
- alcohol - Increase in alcohol content Spriten
- enrich - sugar to the grape for the purpose of increasing alcohol content
- flavoring - adding different flavorings
- ascorbic acid - Vitamin C for antioxidation, preservation
- Barrique - for oak flavors and durability
- bentonite - Stabilize. deacidification
- Ferrocyanide - for blue enhancement
- chitin derivatives - clarify and beautiful of grape must and wine
- CMC (Carboxymethylcellulose) - Stabilization bez. Weinstein
- diammonium phosphate (Yeast nutrient salt) - support the fermentation
- dimethyldicarbonate (DMDC) - antioxidation
- Oak extract - Introducing oak flavors
- proteins - albumin. egg white. gelatin. isinglass. casein for beautiful
- Gäraktivatoren - Optimize the fermentation course
- gelatin - degumming (Most) and beautiful (Wine)
- resins - Filter Beautiful Stabilize
- isinglass - Removal of muffled tones
- yeasts (Pure breeding yeast) - controlled fermentation
- mineral yeast nutriments - fermentation support
- yeast rind - fermentation support
- impregnation - Carbon dioxide for sparkling wine
- inert gas - against oxidation
- potassium bicarbonate (Potassium hydrogen carbonate) - deacidification of must and wine
- pyrosulphite - Antioxidation, preservation, color stabilization
- kaolin - Nice
- diatomaceous - as filter aids in the filtration
- silica sol - degumming (Most) and beautiful (Wine)
- caffeine - flavor
- carbon dioxide - As an inert gas for oxidation protection, for refreshing in wine
- complexing - Gum arabic, Citric acid against wine defects
- copper sulphate - Removing or reducing the wine defect sulfurous off
- lysozyme - bacterial control, antioxidation
- Mega-Purple - Sweetness and color for red wines
- metabisulfite (Sodium disulfite, sodium metabisulfite) - oxidation protection
- metatartaric - Stabilization related Weinstein
- micro-oxygenation - Oxygen to optimize color and taste
- Nasszuckerung - prohibited form of sweetening
- oenological enzymes - glucanases. lysozyme. pectinases. urease
- oenological tannins - Color stabilization, taste improvement
- ozone - Disinfection and sterilization of wine containers
- perlite - As a filter aid in filtration
- peroxyacetic - Disinfection and sterilization of wine containers
- PVPP (Polyvinylpolypyrrolidone) - beautiful and stabilizing
- RTK (rectified grape must concentrate) - fortification and sweetening
- oxygen - for the purpose of metered oxidation or microoxygenation
- leavening - malic acid. tartaric acid. citric acid
- beautiful - different procedures with different means
- sulfur - in various forms for the purpose of antioxidation, preservation
- silver chloride - elimination of false tones
- sorbic acid - conservation
- Spriten - alcohol with wine to increase alcohol content
- nitrogen - as an inert gas
- sweetening - Sugar for wine to increase residual sugar
- thiamine (Vitamin B1 = see mineral yeast nutriments ) - Support fermentation
- toasting - Branding of barrique barrels
- water - universal cleaning agent, e.g. B. at wet preservation
- wine adulteration - prohibited techniques and means
- Wood chips - Oak shavings as an alternative to the barrel expansion
- cellulose - As a filter aid in filtration
- citric acid - leavening and stabilize
- caramel (Caramel) - for vinegar and spirits (not for wine)
- sugaring - it must be between enrich and sweetening be distinguished
Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,
