Is there a natural, often as naturrein designated wine without any additives or aids? Hardly any question is so often answered wrong or many consumers is not clear that there is no wine that can be vinified completely without additives or excipients. Such a wine would be impaired, at least in color or taste, or in the worst case spoil in a short time and become inedible. Of course, there are wines that try to greatly reduce their use, but certain remedies are indispensable. For example, one comes without sulfur barely as the main antioxidant. Certain substances are prohibited (see also under flavoring and wine adulteration ).
Various substances are used to wine faults or to eliminate defects in the wine. Of course, only a limited number is used. This is also dependent on the grape state, the desired type of wine and the desired quality. The use of funds in the winemaking is strictly regulated in terms of substances and quantities within the EU, whereby for the vinification of organic wines (Ökoweinen) even stricter requirements apply. Regarding limits of hazardous Substances in wine, see below ADI (Acceptable Daily Intake, acceptable for daily use), for 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 defects
- alcohol - increase of the alcohol content Spriten
- enrich - sugar to the grape in order to increase alcohol content
- flavoring - Add different flavorings
- ascorbic acid - Vitamin C for antioxidation, preservation
- Barrique - for the sake of oak flavors and durability
- bentonite - Stabilize. deacidification
- Ferrocyanide - for blue tint
- chitin derivatives - clarify and beautiful of grape must and wine
- CMC (Carboxymethylcellulose) - Stabilization bez. Weinstein
- diammonium phosphate (Yeast nutrient salt) - supporting the fermentation
- dimethyldicarbonate (DMDC) - Antioxidant
- Oak extract - Introducing oakwood flavors
- proteins - albumin. egg white. gelatin. isinglass. casein for the beautiful
- Gäraktivatoren - Optimize the fermentation course
- gelatin - degumming (Most) and beautiful (Wine)
- resins - Filter, Beautiful, Stabilize
- isinglass - Remove muffles
- yeasts (Pure Breeding) - controlled fermentation
- mineral yeast nutriments - Support of fermentation
- yeast rind - Support of fermentation
- impregnation - Carbon dioxide for sparkling wine
- inert gas - against oxidation
- potassium bicarbonate (Potassium bicarbonate) - deacidification of must and wine
- pyrosulphite - Antioxidation, preservation, color stabilization
- kaolin - Beautiful
- diatomaceous - as filter aids in the filtration
- silica sol - degumming (Most) and beautiful (Wine)
- caffeine - flavoring
- carbon dioxide - as an inert gas for oxidation protection, for refreshment in wine
- complexing - Gum arabic, Citric acid against wine defects
- copper sulphate - Remove or reduce the wine error sulfurous off
- lysozyme - Bacteria control, antioxidation
- Mega-Purple - Sweetness and color for red wines
- metabisulfite (Sodium disulfite, sodium metabisulfite) - oxidation protection
- metatartaric - Stabilization bez. Weinstein
- micro-oxygenation - Oxygen for optimization color and taste
- Nasszuckerung - forbidden 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 the filtration
- peroxyacetic - Disinfection and sterilization of wine containers
- PVPP (Polyvinylpolypyrrolidone) - Beautiful and stabilizing
- RTK (rectified concentrated grape must) - fortifying and sweetening
- oxygen - for the purpose of metered oxidation or micro-oxygenation
- leavening - malic acid. tartaric acid. citric acid
- beautiful - different procedures by different means
- sulfur - in various forms for antioxidation, preservation
- silver chloride - Elimination of false tones
- sorbic acid - Conservation
- Spriten - alcohol to the wine in order to increase alcohol content
- nitrogen - as an inert gas
- sweetening - Add sugar to the wine to increase residual sugar
- thiamine (Vitamin B1 = see mineral yeast nutriments ) - Support fermentation
- toasting - Branding of oak barrels
- water - universal cleaning agent, eg. B. at wet preservation
- wine adulteration - prohibited techniques and means
- Wood chips - Oak wood shavings as an alternative to barrique aging
- cellulose - As a filter aid in the filtration
- citric acid - leavening and stabilize
- caramel (Caramel) - for vinegar and spirits (not for wine)
- sugaring - it has to be between enrich and sweetening be differentiated
Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,
