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).
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:
- Activated carbon - elimination of colour, odour or taste defects
- Alcohol - Increase of alcohol content = Spriten
- Enrichment - sugar added to grape must to increase its alcoholic strength
- Flavouring - addition of various flavouring substances
- Ascorbic acid - vitamin C for antioxidation, preservation
- Barrique maturation - for oak wood aromas and durability
- Bentonite - Stabilisation, deacidification
- Prussiate of potash - for blue tinting
- Chitin derivatives - clarification and fining of grape must and wine
- CMC (carboxymethyl cellulose) - Stabilization of tartaric acid
- Diammonium phosphate (yeast nutrient salt) - Support of the fermentation
- Dimethyldicarbonate (DMDC) - Antioxidation
- Oak wood extract - introduction of oak wood aromas
- Proteins - albumin, egg white, gelatine, house blister, casein for beauty
- Fermentation activators - Optimization of the fermentation process
- Gelatine - degumming (must) and fining (wine)
- Resins - filtration, fining, stabilisation
- Hausenblase - Removal of muffled tones
- Yeasts (pure yeasts) - controlled fermentation
- Yeast nutrition salts - support of fermentation
- Yeast bark - support of the fermentation
- Impregnation process - carbon dioxide for sparkling wine
- Inert gas - against oxidation
- Potassium bicarbonate (potassium hydrogen carbonate) - deacidification of must and wine
- Potassium pyrosulfite - antioxidation, preservation, color stabilization
- Kaolin clay - Beautiful
- Diatomaceous earth - as filter aid during filtration
- Kieselsol - degumming (must) and fining (wine)
- Caffeine - Flavouring
- Carbon dioxide - as inert gas for oxidation protection, for refreshment in wine
- Complexing agent - gum arabic, citric acid against wine faults
- Copper sulphate - removal or reduction of the Böckser wine defect
- Lysozyme - Bacteria control, antioxidation
- Mega-Purple - sweetness and colour for red wines
- Metabisulfite (sodium disulfite, sodium metabisulfite) - Oxidation protection
- Metatartaric acid - stabilization of tartaric acid
- Microoxigenation - oxygen for optimization of color and taste
- Wet sweetening - prohibited form of sweetening
- oenological enzymes - glucanases, lysozyme, pectinases, ureases
- oenological tannins - colour stabilisation, taste improvement
- Ozone - disinfection and sterilisation of wine containers
- Perlite - as a filter aid during filtration
- Peroxyacetic acid - disinfection and sterilization of wine containers
- PVPP (polyvinylpolypyrrolidone) - Beautifying and stabilizing
- RTK (rectified concentrated grape must) - enrichment and sweetening
- Oxygen - for the purpose of metered oxidation or micro-oxygenation
- Acidification - malic acid, tartaric acid, citric acid
- Beautifying - different procedures with different means
- Sulphur - in various forms for antioxidation, preservation
- Silver chloride - elimination of off-tones
- Sorbic acid - Preservation
- Sprites - alcohol added to wine to increase its alcoholic strength
- Nitrogen - as inert gas
- Sweetening - sugar to wine to increase residual sugar
- Thiamine (vitamin B1 = see yeast nutrient salts) - Support of the fermentation
- Toasting - baking of barrique barrels
- Water - universal cleaning agent, e.g. for wet conservation
- Adulteration of wine - prohibited techniques and means
- Wood-chips - oak wood chips as an alternative to barrique maturation
- Cellulose - as filter aid in filtration
- Citric acid - acidification and stabilisation
- Caramel - for vinegar and spirits (not for wine)
- Sugaring - a distinction must be made between enrichment and sweetening
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