Additives & Processes

Question 1

Dimethyl dicarbonate

Answer 1

Additive

Preservative, esp for shipping bulk wine

Question 2

Gum arabic

Answer 2

Additive

imparts softness to wine’s mouthfeel and smooths out harsh tannins

Question 3

Isinglass

Answer 3

Additive

fish derivative; fining agent (ex in Champagne)

Question 4

Mega Purple or Mega Red

Answer 4

Additive

adds color and sweetness (common in US)

Question 5

Sugar (Chaptalization)

Answer 5

Additive

Increases wine’s alcohol level; ~17g sugar raises 1degree potential alcohol

Question 6

Tannin Powder

Answer 6

Additive
Increases structure (increasingly used in Burgundy)

Question 7

SO2 (E220)

Answer 7

Additive
Sulphur dioxide - antimicrobial & antioxidant. Widely used in wine from Roman times but in varying quantities. EU stipulates wines > 10mg/L must have “contains sulphites” on label; some natural wines have none.

Question 8

Added yeast

Answer 8

Additive
Used to control fermentation process; Can be used as aroma enhancer. (eg 71b creates isoamyl acetate (banana flavors) and is commonly used in Beaujolais)

Question 9

Cryoextration

Answer 9

Process

removes water and concentrates wine aromas by freezing the berries (allowed in Sauternes?)

Question 10

Reverse Osmosis (RO)

Answer 10

Process

removes water or alcohol in wine; also used in water purification process; widely used in Bordeaux