APPLICATIONS WINEMAKING INGREDIENTS

• NISIN, E-234
• Natamycin, 50% Food Grade, E-235

NATAMYCIN, 50% FOOD GRADE, E-235

It is used in wine making, at the time of Bottling, in sweet wines or wines of Low Acidity, which are more vulnerable to Re-Fermentation.

High Levels of Sulphur Dioxide (SO2) and / or Potassium Sorbate levels are often used in such wines, which have;

• Raised Health Concerns; & 
• Also can impair Wine Quality

The Study proved, Yeast strains associated with wine spoilage are sensitive to low Natamycin Levels (< 3mg / Liter).

So, Natamycin could increase consumer Safety by enabling a decrease in Levels of Sulphur Dioxide and Potassium Sorbate added to wine, with added benefits to the Organoleptic Quality of the Wine.

Natamycin can be considered as a “Processing Aid”, since at Ambient storage, it would achieve complete Yeast killing before being degraded. 

• Potassium Sorbate, E-202
• DL-Tartaric Acid, E-334
• Citric Acid, E-330
• Sodium Citrate, E-331
• Potassium Bitartrate (Cream of Tartar) (COT), E-336
• Sodium Benzoate, E-211
• Calcium Chloride, E-509

POTASSIUM SORBATE, E-202

• Potassium Sorbate is a Non-toxic Food Grade, E-202 Stabilizer and Preservative. 
• Potassium Sorbate produces Sorbic Acid (E-200), when added to wine.
• Most important part of wine making is keeping Fermentation, Yeast and Bacteria in check. 
• More Fermentation than desired (for wine making), it can ruin entire Batch of wine.
• Alignment used in wine making to “Stabilize” a wine and prevent a renewed Fermentation, especially while sweetening a wine prior to bottling. 
• It does not kill Yeast cells but instead inhibits the Yeast cells, from being able to multiply, grow and begin a new Fermentation.
• It means, it prevents a Fermentation from re-starting, once the wine is clear. 
• It is ideal for back sweeten Wines and Ciders before Bottling.
• It prevents representation of wines inside bottles & bottle bombs.
• It is ideal for killing Yeast Activity before back sweetening.
• It prevents spoilage due to infections and unwanted carbonation during Aging.
• It is used only after the end of Fermentation.

It serves the following Purposes :

• After the Active Fermentation, while racking the wine for the final time after clearing, Potassium Sorbate will render any surviving yeast, incapable of multiplying.
• If yeast living at that moment, can continue fermenting any residual sugar into Carbon Dioxide (CO2) Gas and Alcohol. But, when they die, no new Yeast will be present to cause further fermentation.
• When a wine is sweetened before bottling, it (Potassium Sorbate) is used to prevent re – fermentation when used in conjunction with Potassium Meta Bisulfite (KMS) (Campden Powder).

It is used in 

• Sweet Wines
• Sparkling Wines
• Hard Ciders 
• Table Wines

DL-TARTARIC ACID, E-334

• It is Highly Crystalline, Free Flowing White Powder.
• It helps to Control the Acidity of the wine and is considered as one of the Strongest acids in wine.
• Tartaric Acid is Unique in that it is not found in most fruits, but is primary acid component in Grapes.
• It plays a crucial role in enhancing the Taste, feel and Colour of Wines.
• It also reduces / lowers the pH enough to kill the undesirable Bacteria, thereby acting as preservative.
• The Total Acidity in wine is measured by the Amount of Tartaric Acid present.

CITRIC ACID, E-330

• It is a Naturally occurring Antioxidant.
• Used to acidify wines that are too basic to get desired tartness and as a flavor Additive.
• Adding Citric Acid will give the wine "Freshness" which otherwise not present.
• Added to Eliminate / Prevent unwanted haze / Cloudiness formed by Metal compounds of Iron & Copper. Iron is present, naturally, in all Grapes. Copper enters through Copper based Fungicides used by the farmers & through copper vessels and pipes used in wineries.
• So, increasing the Acidity by adding Citric Acid is recommended for all kinds of Metal Haze, and also, Pectin haze, Tannin haze & Protein haze. pH of wine may be adjusted (reduced) as needed in Fermentation, Aging or Finishing stage, thereby improve the overall colour & clarity of wine.

SODIUM CITRATE, (TRI SOD. CITRATE), E-331

• It is a White Crystalline, free flowing powder, known as Acidity Regulator.
• Used to increase the pH of Wine Batch, after additional acid or use of very acid fruits.
• Sod. Citrate is only added to raise the pH, if necessary after all acid has been added - whether Natural Acid from fruit or added acid in the form of Tartaric Acid, Citric Acid or Malic Acid. 

POTASSIUM BITARTRATE (CREAM OF TARTAR) (COT), E-336

• It is a Organic Chemical known as Potassium Bitartrate (Potassium Acid Tartrate).
• Used as seed material for cool stabilization of wine Tartrate. It reduces wine cooling time to less than 24 Hrs, thereby Important saving in energy, ensuring satisfactory results.
• Also used to reduce pH in some wines.
• It can only be used in wine, if it is in its Purest form. 

        : It is used to add Acidity & flavor to wine.

        : It can help to bring out the fruity flavors and make the wine more refreshing. 

        : It can also help to balance the Sweetness of the wine.

• It is not a substitute for chilling the wine. It aids in getting Tartrates to drop out faster at any otherwise effective Temp.

        (In wines under Refrigeration to speed up the Crystallization of unstable Potassium Bitartrate, present in the wine)

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

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.

• DL-Tartaric Acid, E-334
• Gelatin, E-441
• PVPP (Polyvinyl Poly Pyrrolidone), E-1202