Additives

Question 1

Name 3 additives that are used in wine

Answer 1

SO2
Ascorbic acid
Sorbitol acid 
Metatartaric acid 
Citric acid
Cu sulphate
Gum Arabica
Enzymes (pectinolytic ; betaglucanase; lysozyme; laccase; tyrosinase)

Question 2

What is enrichment

Answer 2

Addition of sugar powder, must, rectified concentrated grape must (RCGM) to a wine that would otherwise have a low ABV
Sugar is added during fermentation

Question 3

What is the difference between chaptalisation and enrichment

Answer 3

Chaptalisation can only be made with a dry sugar addition

Question 4

What level of enrichment is allowed in zone A?

Zone C111b?

Answer 4

Zone A: +3% => 11.5% (W) 12% (R)

Zone C111b: +1.5% => 13% max ABV

Question 5

Which countries are in zone a?

Which are in zone C111b?

Answer 5

Zone A: UK, Germany (- Baden)

Zone c111b: Portugal, Spain, Italy , Greece

Question 6

How do you reduce the ABV?

2

Answer 6

• Add water to the grape must ALTHOUGH this is not legal everywhere
• reverse osmosis to remove alcohol after fermentation
• spinning Cone technology

Question 7

What acid would you use for acidification?

Answer 7

Tartaric acid - most common.
Citric acid allowed outside the Eu
Malic acid is uncommon as there’s a risk it will convert to lactic acid
Lactic acid is sometimes used after MLF as it is less harsh.

Question 8

Which of these two processes can you not do to the same wine?
1 - acidification
2 - reduction of ABV
3 - enrichment

Answer 8

1&3 - it is considered to stretch the wine too far.

Question 9

When might acidification take place?

Answer 9

Pre, during or post fermentation

Usual preference is for pre fermentation as it allows the acid to integrate better in the wine

Question 10

How do you deacidify a wine?

Answer 10

Acidex
Ion exchange - like fining.
Add chalk or potassium carbonate and remove the tartrate precipitate

Question 11

What are the 5 addition processes?

Answer 11

1) enrichment
2) reduce ABV
3) acidification
4) de acidification
5) tannin addition

Question 12

What are the benefits of adding extra tannin to the must?

Answer 12

Stabilisation of colour
Clarification of the must
Improve mouth feel

Question 13

Explain spinning cone technology

Answer 13

It is used for removing alcohol. First of all the volatile aromas are removed, then the alcohol. Then the volatile aromas are blended back into the mix.
It is very expensive

Question 14

What can be done to adjust colour post fermentation?

Answer 14

Some fining techniques
(Activated charcoal)
Addition of grape tint Mega Purple (although not allowed in Ribera del duero)