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Wine additives

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.

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

Various substances are used to eliminate wine defects or deficiencies in wine. The following list is a gross catalogue, because of course only a limited number of substances are used. It also depends on the condition of the grapes, the type of wine desired and the quality aimed for. The use of agents in winemaking is strictly regulated in terms of substances and quantities within the EU, with even stricter regulations applying to the vinification of organic wines (Ökowein). For limits of substances hazardous to health in wine, see ADI (Acceptable Daily Intake), for allergenic substances see Allergy and for ingredients in wine see Total Extract. The common agents and methods:

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