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Means used in winemaking

Is there such a thing as a natural wine, often referred to as naturally pure, without any additives or adjuvants? Hardly any question is so often answered incorrectly or many consumers do not realise that there is no wine that can be vinified completely without additives or adjuvants. Such a wine would at least be impaired in terms of colour or taste or, in the worst case, would spoil and become undrinkable in a short time. Of course, there are wines for which attempts are made to greatly reduce the use, but certain agents are indispensable. For example, one can hardly do without sulphur as the most important oxidation inhibitor. However, certain substances are banned (see also under Flavouring and Wine Adulteration) or are not permitted or at least severely restricted in certain forms of cultivation such as organic viticulture and/or their use in the production of organic wines and natural wines.

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