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Agents used in winemaking

Is there a natural wine, often also called natural wine, without any additives or aids? Hardly any other question is so often answered incorrectly or is not clear to many consumers that there is no wine that can be vinified completely without additives or auxiliary materials. Such a wine would at least be impaired in colour or taste or, in the worst case, would spoil and become inedible within a short time. There are, of course, wines for which attempts are being made to greatly reduce use, but certain means are indispensable. For example, sulphur, the most important antioxidant, is almost impossible to do without. However, certain substances are forbidden (see also under aromatisation and wine adulteration).

Mittel bei der Weinbereitung - Kaolin, Bentonit, Eichenholzextrakt, Netzschwefel, Wood-chips, Silberchlorid

Various substances are used to eliminate wine faults or defects in the wine. Of course, only a limited number are 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 agents in winemaking is strictly regulated with regard to substances and quantities within the EU, with even stricter regulations applying to the vinification of organic wines (eco-wines). With regard to the limit values of substances hazardous to health in wine, see ADI (Acceptable Daily Intake), with regard to allergenic substances under allergy and with regard to ingredients in wine under total extract. The common means or procedures:

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 included under the heading "Vinification". Comprehensive information on wine law can be found under the keyword wine law.

Kaolin clay: By Marion Halft - Own work, CC BY-SA 4.0, Link
Network sulphur: By Petr Dlouhý - Own work, CC BY-SA 3.0, Link

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