Anti - oxidants : WINEMAKING INGREDIENTS

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• Potassium Meta Bisulphite, E-224 (TDS)
• Ascorbic Acid, E-300 (TDS)
• Di Ammonium Phosphate (DAP), E-342 (ii) (Yeast Nutrient) (TDS)

Potassium Meta Bisulphite, E-224 (KMS) (PMBS)

(Anti-oxidant & Stabilizer)

It is an Anti-oxidant and slows down the Aging i.e. Oxidation, of wine by removing oxygen suspended in wine.

When it is dissolved in water, it forms 3 different Compounds ;

• Sulphur Dioxide (SO2)
• Bisulfite and
• Sulfite

Each of above 3 is able to bond with Free Oxygen floating around in wine, when this happens, the free oxygen is no longer available to be consumed by micro-organisms.

The removal of oxygen chokes off most micro-organisms and will prevent from reproducing. However, Fermentation continues.

Oxygen is both Harmful and Beneficial to wine. It is harmful in large quantities because it rapidly accelerates the Aging process. Wine starved of all oxygen, can develop off flavors.

So, remove all oxygen suspended in the wine, bottle it and let tiny amounts back in through Natural Cork closures (Micro-Oxygenation).

It is often called a “Stabilizer” because it serves to prevent Spoilage and further Fermentation by removing oxygen. Hence, it preserves the Flavor and Colour of the Wine.

Note : Always use Potassium Meta Bisulphite. Do not use Sodium Meta Bisulphite. 

ASCORBIC ACID, E-300

• It is a powerful Anti–Oxidant. 
• It is added into wine, at the time of bottling, to help protect Colour from oxidizing and reduce the chances of Browning and Spoilage.
• It prevents Oxidation by consuming Free Oxygen that many be still present in wine at the time of bottling.
• Ascorbic Acid is a quick–acting and powerful Anti–Oxidant and is used in White Wine making to protect against light & short Aeration, such as racking and bottling.
• It works by rapidly converting dissolved Oxygen into Hydrogen Peroxide (H2O2) before it reacts with Oxidative Enzymes and cause browning.

DI AMMONIUM PHOSPHATE (DAP), E-342 (ii) 

(Yeast Nutrient) (Fermentation Nutrient) (A Source of Nitrogen for Yeast)

Why is DAP Added to Fermenting Wine Tanks ?

It is a water soluble Yeast Nutrient, resulting in Stronger and more viable Yeasts that, in some cases work faster.

Sometimes, Fermentation slows down, or even get “Stuck”, stopping before all the sugar is converted into Alcohol. 

These Fermentation problems are often Yeast problems :

• There can be something wrong with Yeast itself (Old, Weak or a Bad Match to the Grapes, it is working with)

                OR

• Something wrong in the Environment (Cleanliness or Temp.) could be interfering with the Yeast and preventing it from performing better.

So, DAP is used either ;

• To prevent Fermentation problems ; OR 
• To fix them

In Short, DAP

• Stimulates Yeast Growth and Fermentation Activity 
• Helps to prevent the formation of Hydrogen Sulfide
• Is Readily Soluble in water and can be added Directly or as on Aqueous Solution
• Is usually added at the Beginning of Fermentation and possibly again,  at the Mid-point.

YEAST

• The key ingredient in wine making, Yeast helps convert sugars into Alcohol.
• Cultured Yeast is used to enhance certain flavor profiles.
• Yeast is also used in Second fermentation, called Malolactic Fermentation, in which naturally present bitter Malic Acids are converted into softer Lactic Acids.