I thought it was relevant to post the World Wine Trade Group’s (didn’t know there was one, did you?) definition of wine. In 2006 this was signed in Australia but Argentina, Australia, Canada, Chile, New Zealand and the United States. I know this group is part of the questionable Codex Alimentarius Commission. If you have information, would love to hear from you. (The OIV list is here.)
So–the WWTG definition of wine.
(g) “Wine” is a beverage produced by the complete or partial alcoholic fermentation exclusively of fresh grapes, grape must, or products derived from fresh grapes in accordance with oenological practices that are authorised for use under the regulatory mechanisms of the exporting Party and accepted by the importing Party, and containing not less than 7% and not more than 24% alcohol by volume; and
And then, oddly enough this week I received a few requests for the Stateside legal additives…..so, there you go! Enjoy! Remember while most people for their terroir-driven wines just stick with the usual; yeast, bacteria, acid, enzyme & sulphur, (tannin gets extra points), there’s a whole lot more they can add.
Materials Authorized for Treatment of Wine and Juice
| Materials and use | Reference or limitation |
|---|---|
| Acacia (gum arabic): To clarify and to stabilize wine | The amount used shall not exceed 2 lbs/1000 gals. (0.24 g/L of wine. 21 CFR 184.1330 (GRAS) *See footnote below. |
| Acetaldehyde: For color stabilization of juice prior to concentration | The amount used must not exceed 300 ppm, and the finished concentrate must have no detectable level of the material. 21 CFR 182.60 (GRAS). |
| Activated carbon: | |
| To assist precipitation during fermentation | 27 CFR 24.176. GRAS per FDA advisory opinion dated 1/26/79. |
| To clarify and to purify wine | The amount used to clarify and purify wine shall be included in the total amount of activated carbon used to remove excessive color in wine. 27 CFR 24.241 and 24.242 (GRAS). |
| To remove color in wine and/or juice from which the wine was produced | The amount used to treat the wine, including the juice from which the wine was produced, shall not exceed 25 lbs/1000 gal. (3.0 g/L). If the amount necessary exceeds this limit, a notice is required pursuant to 27 CFR 24.242 (GRAS). |
| Albumen (egg white): Fining agent for wine | May be prepared in a light brine 1 oz. (28.35 grams) potassium chloride, 2 lbs (907.2 grams) egg white, 1 gal. (3.785 L) of water. Usage not to exceed 1.5 gals. of solution per 1,000 gals. of wine. (GRAS). |
| Alumino-silicates (hydrated) e.g., Bentonite (Wyoming clay) and Kaolin: To clarify and to stabilize wine or juice | 21 CFR §§182.2727, 182.2729, 184.1155 (GRAS) and 186.1256. GRAS per FDA advisory opinion dated July 26, 1985. |
| Ammonium phosphate (mono – and di basic): Yeast nutrient in wine production and to start secondary fermentation in the production of sparkling wines | The amount used shall not exceed 8 lbs. per 1000 gals. (0.96 g/L) of wine. 21 CFR 184.1141 (GRAS). |
| Ascorbic acid iso -ascorbic acid (erythorbic acid): To prevent oxidation of color and flavor components of juice and wine | May be added to grapes, other fruit (including berries), and other primary wine making materials, or to the juice of such materials, or to the wine, within limitations which do not alter the class or type of the wine. 21 CFR 182.3013 and 182.3041 (GRAS). |
| Calcium carbonate (with or without calcium salts of tartaric and malic acids): | |
| To reduce the excess natural acids in high acid wine, and in juice prior to or during fermentation. | The natural or fixed acids shall not be reduced below 5 g/L. 21 CFR 184.1069 and 184.1099, and 184.1191 (GRAS). |
| A fining agent for cold stabilization. | The amount used shall not exceed 30 lbs/1000 gals. (3.59 g/L) of wine. |
| Calcium pantothenate: Yeast nutrient to facilitate fermentation of apple wine | The amount used must not exceed 0.1 lb. per 25,000 gallons. 21 CFR 184.1212 (GRAS). |
| Calcium sulfate (gypsum): To lower pH in sherry wine. | The sulfate content of the finished wine shall not exceed 2.0g/L, expressed as potassium sulfate. 27 CFR 24.214. 21 CFR 184.1230 (GRAS). |
| Carbon dioxide (including food grade dry ice): To stabilize * * * and to preserve wine | 27 CFR 24.245. 21 CFR 184.1240 (GRAS). |
| Casein, potassium salt of casein: To clarify wine | GRAS per FDA opinions of 02/23/60 and 08/25/61. 27 CFR 24.243. |
| Citric acid: | |
| To correct natural acid deficiencies in wine | 27 CFR 24.182 and 24.192. 21 CFR 182.1033 (GRAS). |
| To stabilize wine other than citrus wine | The amount of citric acid shall not exceed 5.8 lbs/1000 gals. (0.7 g/L). 27 CFR 24.244. 21 CFR 182.1033 (GRAS). |
| Copper sulfate: To remove hydrogen sulfide and/or mercaptans from wine | The quantity of copper sulfate added (calculated as copper) must not exceed 6 parts copper per million parts of wine (6.0 mg/L). The residual level of copper in the finished wine must not exceed 0.5 parts per million (0.5 mg/L). 21 CFR 184.1261 (GRAS). |
| Defoaming agents (polyoxyethylene 40 monostearate, silicon dioxide, dimethylpoly-siloxane, sorbitan monostearate, glyceryl mono-oleate and glyceryl dioleate): To control foaming, fermentation adjunct | Defoaming agents which are 100% active may be used in amounts not exceeding 0.15 lbs/1000 gals. (0.018 g/L of wine. Defoaming agents which are 30% active may be used in amounts not exceeding 0.5 lbs/1000 gals. (0.06 g/L) of wine. Silicon dioxide shall be completely removed by filtration. The amount of silicon remaining in the wine shall not exceed 10 parts per million. 21 CFR 173.340 and 184.1505. |
| Dimethyl dicarbonate: | |
| To sterilize and to stabilize wine, dealcoholized wine, and low alcohol wine | Must meet the conditions prescribed by FDA in 21 CFR 172.133. DMDC may be added to wine, dealcoholized wine, and low alcohol wine in a cumulative amount not to exceed 200 parts per million (ppm). |
| Enzymatic activity: Various uses as shown below | The enzyme preparation used shall be prepared from nontoxic and nonpathogenic microorganisms in accordance with good manufacturing practice and be approved for use in food by either FDA regulation or by FDA advisory opinion. |
| Carbohydrase (alpha -Amylase): To convert starches to fermentable carbohydrates | The amylase enzyme activity shall be derived fromAspergillus niger, Aspergillus oryzae, Bacillus subtilis, or barley malt per FDA advisory opinion of 8/18/83 or fromRhizopus oryzae per 21 CFR 173.130 or from Bacillus licheniformis per 21 CFR 184.1027. |
| Carbohydrase (beta -Amylase): To convert starches to fermentable carbohydrates | The amylase enzyme activity shall be derived from barley malt per FDA advisory opinion dated 8/18/83. |
| Carbohydrase (Glucoamylase, Amylogluco-sidase): To convert starches to fermentable carbohydrates | The amylase enzyme activity shall be derived fromAspergillus niger or Aspergillus oryzae per FDA advisory opinion dated 8/18/83 or from Rhizopus oryzae per 21 CFR 173.130 or from Rhizopus niveus per 21 CFR 173.110. |
| Carbohydrase (pectinase, cellulase, hemicellulase): To facilitate separation of juice from the fruit | The enzyme activity used must be derived from Aspergillus aculeatus . FDA advisory opinion dated12/19/1996. |
| Catalase: To clarify and to stabilize wine | The enzyme activity used shall be derived from Aspergillus niger or bovine liver per FDA advisory opinion dated 8/18/83 (GRAS). |
| Cellulase: To clarify and to stabilize wine and to facilitate separation of the juice from the fruit | The enzyme activity used shall be derived from Aspergillus niger per FDA advisory opinion dated 8/18/83 (GRAS). |
| Cellulase (beta-glucanase): To clarify and filter wine | The enzyme activity must be derived from Tricoderma longibrachiatum . The amount used must not exceed 3 g/hl. 21 CFR 184.1250 (GRAS). |
| Glucose oxidase: To clarify and to stabilize wine | The enzyme activity used shall be derived from Aspergillus niger per FDA advisory opinion of 8/18/83 (GRAS). |
| Lysozyme: To stabilize wines from malolactic acid bacterial degradation. | The amount used must not exceed 500 mg/L. FDA advisory opinion dated 12/15/93. |
| Pectinase: To clarify and to stabilize wine and to facilitate separation of juice from the fruit | The enzyme activity used shall be derived from Aspergillus niger per FDA advisory opinion dated 8/18/83 (GRAS). |
| Protease (general): To reduce or to remove heat labile proteins | The enzyne activity used shall be derived from Aspergillus niger or Bacillus subtilis per FDA advisory opinion dated 08/18/83 or from Bacillus licheniformis per 21 CFR 184.1027 (GRAS). |
| Protease (Bromelin): To reduce or to remove heat labile proteins | The enzyme activity used shall be derived from Ananus comosus or Ananus bracteatus (L) per FDA advisory opinion dated 08/18/83 (GRAS). |
| Protease (Ficin): To reduce or to remove heat labile proteins | The enzyme activity used shall be derived from Ficus spp.per FDA advisory opinion dated 08/18/83 (GRAS). |
| Protease (Papain): To reduce or to remove heat labile proteins | The enzyme activity used shall be deived from Carica papaya (L) per 21 CFR 184.1585 (GRAS). |
| Protease (Pepsin): To reduce or to remove heat labile proteins | The enzyme actvity used shall be derived from porcine or bovine stomachs per FDA advisory opinion dated 08/18/83 (GRAS). |
| Protease (Trypsin): To reduce or to remove heat labile proteins | The enzyme activity used shall be derived from porcine or bovine pancreas per FDA advisory opinion dated 08/18/83 (GRAS). |
| Urease: To reduce levels of naturally occurring urea in wine to help prevent the formation of ethyl carbamate | The urease enzyme activity shall be derived from Lactobacillus fermentum per 21 CFR 184.1924. Use is limited to not more than 200 mg/L and must be filtered prior to final packaging of the wine. |
| Ethyl maltol: To stabilize wine | Use authorized at a maximum level of 100mg/L in all standard wines except natural wine produced from Vitis vinifera grapes. FDA advisory opinion dated 12/1/86. |
| Ferrocyanide compounds (sequestered complexes): To remove trace metal from wine and to remove objectionable levels of sulfide and mercaptans from wine | No insoluble or soluble residue in excess of 1 part per million shall remain in the finished wine and the basic character of the wine shall not be changed by such treatment. GRAS per FDA advisory opinion of 06/22/82. |
| Ferrous sulfate: To clarify and to stabilize wine | The amount used shall not exeed 3 ozs./1000 gals. (0.022 g/L) of wine. 21 CFR 184.1315 (GRAS). |
| Fumaric acid: | |
| To correct natural acid deficiencies in grape wine | The fumaric acid content of the finished wine shall not exceed 25 lbs/1000 gals (3.0 g/L). 27 CFR 24.182 and 24.192. 21 CFR 172.350. |
| To stabilize wine | The fumaric acid content of the finished wine shall not exceed 25 lbs/1000 gals (3.0 g/L). 27 CFR 24.244. 21 CFR 172.350. |
| Gelatin (food grade): To clarify juice or wine | (GRAS). |
| Granular cork: To smooth wine | The amount used shall not exceed 10 lbs/1000 gals. of wine (1.2 g/L). GRAS per FDA advisory opinion dated 02/25/85. |
| Isinglass: To clarify wine | GRAS per FDA advisory opinion dated 02/25/85. |
| Lactic acid: To correct natural acid deficiencies in grape wine | 27 CFR 24.182 and 24.192. 21 CFR 184.1061 (GRAS). |
| Malic acid: To correct natural acid deficiencies in juice or wine | 27 CFR 24.182 and 24.192. 21 CFR 184.1069 (GRAS). |
| Malo-lactic bacteria: To stabilize grape wine | Malo-lactic bacteria of the type Leuconostoc oenos may be used in treating wine. GRAS per FDA advisory opinion dated 02/25/85. |
| Maltol: To stabilize wine | Use authorized at a maximum level of 250 mg/L in all standard wine except natural wine produced from Vitis vinifera grapes. FDA advisory opinion dated 12/1/86. |
| Milk products (pasteurized whole, skim, or half-and-half): | |
| Fining agent for grape wine or sherry | The amount used must not exceed 2.0 liters of pasteurized milk products per 1,000 liters (0.2 percent V/V) of wine. |
| To remove off flavors in wine | The amount used must not exceed 10 liters of pasteurized milk products per 1,000 liters (1 percent V/V) of wine. |
| Nitrogen gas: To maintain pressure during filtering and bottling or canning of wine and to prevent oxidation of wine | 21 CFR 184.1540 (GRAS). |
| Oak chips or particles, uncharred and untreated: To smooth wine | 21 CFR 172.510. |
| Oxygen and compressed air: | |
| May be used in juice and wine | None. |
| Polyvinyl-polypyr-rolidone (PVPP): | |
| To clarify and to stabilize wine and to remove color from red or black wine or juice | The amount used to treat the wine, including the juice from which the wine was produced, shall not exceed 60 lbs/1,000 gals. (7.19 g/L) and shall be removed during filtration. PVPP may be used in a continuous or batch process. The finished wine shall retain vinous character and shall have color of not less than 0.6 Lovibond in a one-half inch cell or not more than 95 percent transmittance per **AOAC Method 11.003–11.004 (14th Ed.). 21 CFR 173.50. |
| Potassium bitartrate: To stabilize grape wine | The amount used shall not exceed 35 lbs/1000 gals. (4.19 g/L) of grape wine. 21 CFR 184.1077 (GRAS). |
| Potassium carbonate and/or potassium bicarbonate | |
| To reduce excess natural acidity in wine, and in juice prior to or during fermentation | The natural or fixed acids shall not be reduced below 5 parts per thousand (5 g/L). 21 CFR 184.1619 and 184.1613 (GRAS). |
| Potassium citrate: pH control agent and sequestrant in treatment of citrus wines | The amount of potassium citrate shall not exceed 25 lbs/1000 gals. (3.0 g/L) of finished wine. 27 CFR 24.182. 21 CFR 182.1625 and 182.6625 (GRAS). |
| Potassium meta-bisulfite: To sterilize and to preserve wine | The sulfur dioxide content of the finished wine shall not exceed the limitations prescribed in 27 CFR 4.22. 21 CFR 182.3637 (GRAS). |
| Silica gel (colloidal silicon dioxide): To clarify wine or juice | Use must not exceed the equivalent of 20 lbs. colloidal silicon dioxide at a 30% concentration per 1000 gals. of wine. (2.4 g/L). Silicon dioxide must be completely removed by filtration. 21 CFR 172.480. |
| Sorbic acid and potassium salt of sorbic acid: To sterilize and to preserve wine; to inhibit mold growth and secondary fermentation | The finished wine shall contain not more than 300 milligrams of sorbic acid per liter of wine. 21 CFR 182.3089 and 182.3640 (GRAS). |
| Soy flour (defatted): Yeast nutrient to facilitate fermentation of wine | The amount used shall not exceed 2 lbs/1000 gals. (0.24 g/L) of wine. (GRAS). |
| Sulfur dioxide: To sterilize and to preserve wine | The sulfur dioxide content of the finished wine shall not exceed the limitations prescribed in 27 CFR 4.22(b)(1). 21 CFR 182.3862 (GRAS). |
| Tannin: | |
| To adjust tannin content in apple juice or in apple wine | The residual amount of tannin shall not exceed 3.0 g/L, calculated as gallic acid equivalents (GAE). GRAS per FDA advisory opinions dated 4/6/59 and 3/29/60. Total tannin shall not be increased by more than 150 milligrams/liter by the addition of tannic acid (polygalloylglucose). |
| To clarify or to adjust tannin content of juice or wine (other than apple) | The residual amount of tannin, calculated in gallic acid equivalents, shall not exceed 0.8 g/L in white wine and 3.0 g/L in red wine. Only tannin which does not impart color may be used in the cellar treatment of juice or wine. GRAS per FDA advisory opinions dated 4/6/59 and 3/29/60. Total tannin shall not be increased by more than 150 milligrams/liter by the addition of tannic acid (poly-galloylglucose). |
| Tartaric acid: | |
| To correct natural acid deficiencies in grape juice/wine and to reduce the pH of grape juice/wine where ameliorating material is used in the production of grape wine | Use as prescribed in 27 CFR 24.182 and 24.192. 21 CFR 184.1099 (GRAS). |
| Thiamine hydrochloride: Yeast nutrient to facilitate fermentation of wine | The amount used shall not exceed 0.005 lb/1000 gals. (0.6 mg/L) of wine or juice. 21 CFR 184.1875 (GRAS). |
| Yeast, autolyzed: Yeast nutrient to facilitate fermentation in the production of grape or fruit wine | 21 CFR 172.896 and 184.1983. GRAS per FDA advisory opinion of 10/06/59. |
| Yeast, cell wall/membranes of autolyzed yeast: To facilitate fermentation of juice/wine | The amount used shall not exceed 3 lbs/1000 gals. (0.36 g/L) of wine or juice. (GRAS). |
*GRAS—An acronym for “generally recognized as safe.” The term means that the treating material has an FDA listing in Title 21, Code of Federal Regulations, Part 182 or Part 184, or is considered to be generally recognized as safe by advisory opinion issued by the U.S. Food and Drug Administration.
**AOAC—Association of Official Analytical Chemists.
***To stabilize—To prevent or to retard unwanted alteration of chemical and/or physical properties.
(Sec. 201, Pub. L. 85–859, 72 Stat. 1383, as amended (26 U.S.C. 5381, 5382, 5385, 5386, and 5387))
[T.D. ATF–299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF–312, 56 FR 31079, July 9, 1991; T.D. ATF–350, 58 FR 52231, Oct. 7, 1993; T.D. ATF–350, 60 FR 38959, July 31, 1995; T.D. ATF–371, 61 FR 21079, May 9, 1996; T.D. ATF–409, 64 FR 13683, Mar. 22, 1999; T.D. TTB–17, 69 FR 67643, Nov. 19, 2004; 72 FR 51709, Sept. 11, 2007]
§ 24.247 Materials authorized for the treatment of distilling material.
The materials listed in this section as well as the materials listed in §24.246 are approved as being acceptable in good commercial practice for use by proprietors in the treatment of distilling material within the limitations specified in this section: Provided, That when the specified use or limitation of any material on this list is determined to be unacceptable by the U.S. Food and Drug Administration, the appropriate TTB officer may cancel or amend the approval for use of the material in the treatment of distilling material.
| Materials | Use | Reference or limitation |
|---|---|---|
| Ammonium phosphate (mono- and dibasic | Yeast nutrient in distilling material | The amount used shall not exceed 10 lbs/1000 gals. (1.2 g/L). 21 CFR 184.1141 (GRAS).1See footnote below. |
| Benzoic acid, potassium and sodium salts of benzoic acid | To prevent fermentation of the sugar in wine being accumulated as distilling material | The amount used shall not exceed 0.1% (w/v) as benzoic acid. GRAS per FDA advisory opinions dated 9/22/82 and 9/8/83. 21 CFR 184.1021 and 184.1733 (GRAS). |
| Enzyme activity | The enzyme preparation used shall be prepared from nontoxic and nonpathogenic microorganisms in accordance with good manufacturing practice and be approved for use in food by either FDA regulation or by FDA advisory opinion. | |
| Carbohydrase (alpha-Amylase) | To convert starches to fermentable carbohydrates | The amylase enzyme activity shall be derived from Aspergillus niger, Aspergillus oryzae, Bacillus subtilis,or barley malt per FDA advisory opinion of 8/18/83 or from Rhizopus oryzae per 21 CFR 173.130 or fromBacillus licheniformis per 21 CFR 184.1027. |
| Carbohydrase (beta- Amylase) | To convent starches to fermentable carbohydrates | The amylase enzyme activity shall be derived from barley malt per FDA advisory opinion dated 8/18/83. |
| Carbohydrase (Glucoamylase, Amylogluco-sidase) | To convent starches to fermentable carbohydrates | The amylase enzyme actvity shall be derived from Aspergillus niger orAspergillus oryzae per FDA advisory opinion dated 8/18/83 or fromRhizopus oryzae per 21 CFR 173.130 or from Rhizopus niveus per 21 CFR 173.110. |
| Copper sulfate | To eliminate hydrogen sulfide and mercaptans | The finished brandy or wine spirits produced from distilling material to which copper sulfate has been added shall not contain more than 2 parts per million (2 mg/L) residual copper. GRAS per FDA advisory opinion of 7/23/69. |
| Hydrogen peroxide | To reduce the bisulfite aldehyde complex in distilling material | The amount used shall not exceed 200 parts per million. 21 CFR 184.1366 (GRAS). |
| Potassium permanganate | Oxidizing agent | The finished brandy or wine spirits produced from distilling material to which potassium permanganate has been added must be free of chemical residue resulting from such treatment. (GRAS) |
| Sodium hydroxide | Acid neutralizing agent | The finished brandy or wine spirits produced from distilling material to which sodium hydroxide has been added must be free of chemical residue resulting from such treatment. 21 CFR 184.1763 (GRAS). |
| Sulfuric acid | To effect favorable yeast development in distilling material; to prevent fermentation of the sugar in wine being accumulated as distilling material; to lower pH to 2.5 in order to prevent putrefaction and/or ethyl acetate development | 27 CFR 24.216 (GRAS), 21 CFR 184.1095 (GRAS). |
1GRAS—An acronym for “generally recognized as safe.” The term means that the treating material has an FDA listing in title 21, Code of Federal Regulations, part 182 or part 184, or is considered to be generally recognized as safe by the U.S. Food and Drug Administration.
(Sec. 201, Pub. L. 85–859, 72 Stat. 1383, as amended (26 U.C.S. 5381, 5382, 5385, 5386, and 5387)).
[T.D. ATF–299, 55 FR 24989, June 19, 1990, as amended by T.D. ATF–409, 64 FR 13683, Mar. 22, 1999]
§ 24.248 Processes authorized for the treatment of wine, juice, and distilling material.
Any process which changes the character of the wine to the extent inconsistent with good commercial practice is not permitted on bonded wine premises. The processes listed in this section are approved as being consistent with good commercial practice for use by proprietors in the production, cellar treatment, or finishing of wine, juice, and distilling material, within the general limitations of this section: Provided, That when the specified use or limitation of any process on this list is determined to be unacceptable for use in foods and beverages by the U.S. Food and Drug Administration, the appropriate TTB officer may cancel or amend the approval for use of the process in the production, cellar treatment, or finishing of wine, juice, and distilling material.
Processes Authorized for the Treatment of Wine, Juice, and Distilling Material
| Processes | Use | Reference or limitation |
|---|---|---|
| Electrodialysis | To aid in the removal of tartrates | This process must not alter the vinous character of the wine. |
| Elimination of sulfur dioxide by physical process | To reduce the sulfur dioxide content of juice | Use of a physical process to remove sulfur dioxide from juice must not alter the basic character of the juice so treated |
| Ion exchange | Various applications in the treatment of juice or wine: | Anion, cation, and non-ionic resins, except those anionic resins in the mineral acid state, may be used in batch or continuous column processes as total or partial treatment of wine, provided that with regard to juice or finished wine; |
| 1. Such treatment does not alter the fruit character of the juice or wine. | ||
| 2. The treatment does not reduce the color of the juice or wine to less than that normally contained in such juice or wine. | ||
| 3. Treatment does not increase inorganic anions in the juice or wine by more than 10 mg/L. | ||
| 4. The treatment does not reduce the metallic cation concentration in the juice or wine to less than 300 mg/L. | ||
| 5. The treatment does not reduce natural or fixed acid in grape wine below 4 g/L for red table wines, 3 g/L for white table wines, 2.5 g/L for all other grape wines, 4 g/L for wine other than grape wine. | ||
| 6. Treatment does not reduce the pH of the juice or wine to less than pH 2.8 nor increase the pH to more than pH 4.5. | ||
| 7. The resins used have not imparted to the juice or wine any material or characteristic (incidental to the resin treatment) which may be prohibited under any other section of the regulations in this part. The winemaker may employ conditioning and/or regenerating agents consisting of water, fruit acids common to the wine or juice being treated, and inorganic acids, salts and/or bases provided the conditioned or regenerated resin is rinsed with water until the resin and container are essentially free from unreacted (excess) conditioning or regenerating agents prior to the introduction of the juice or wine. 21 CFR 173.25. | ||
| Metal reducing matrix sheet processing | To reduce the level of metals such as copper and iron in wine | (1) The active ingredient, polyvinylimidazol, must not constitute more than 40% by weight of the sheet. (2) Use of the sheet must not significantly alter the color of the wine. |
| Nanofiltration | To reduce the level of volatile acidity in wine (used with ion exchange) | This process must use permeable membranes which are selective for molecules not greater than 150 molecular weight with transmembrane pressures of 250 psi or less. |
| Osmotic transport1 | For alcohol reduction | (1) Use must not alter the vinous character of the wine (2) None of the stripping solution may migrate into the wine. |
| Reverse osmosis1 | To reduce the ethyl alcohol content of wine and to remove off flavors in wine | Permeable membranes which are selective for molecules not greater than 500 molecular weight with transmembrane pressures of 200 psi and greater. The addition of water other than that originally present prior to processing will render standard wine “other than standard.” Use shall not alter vinous character. |
| Spinning cone column1 | To reduce the ethyl alcohol content of wine and to remove off flavors in wine | Use shall not alter vinous character. For standard wine, the same amount of essense must be added back to any lot of wine as was originally removed. |
| Sulfide reducing matrix sheet processing | To reduce the level of sulfides in wine | (1) The active ingredient, polyvinylimidazol, must not constitute more than 40% by weight of the sheet. (2) Use of the sheet must not significantly alter the color of the wine. |
| Thermal gradient processing | To separate wine into low alcohol and high alcohol wine fractions | The fractions derived from such processing shall retain vinous character. Such treatment shall not increase the alcohol content of the high alcohol fraction to more than 24 percent by volume. The addition of water other than that originally present in the wine prior to processing will render standard wine “other than standard.” |
| To separate juice into low Brix and high Brix juice fractions | The low Brix fraction derived from such processing may be used in wine production. The high Brix fraction derived from such processing shall not be diluted with water for use in wine production. | |
| Thin-film evaporation under reduced pressure1 | To separate wine into a low alcohol wine fraction and into a higher alcohol distillate | Use shall not alter vinous character. Water separated with alcohol during processing may be recovered by refluxing in a closed continuous system and returned to the wine. The addition of water other than that originally present in the wine prior to processing, will render standard wine “other than standard.” |
| Ultrafiltration | To remove proteinaceous material from wine; to reduce harsh tannic material from white wine produced from white skinned grapes; to remove pink color from blanc de noir wine; to separate red wine into low color and high color wine fractions for blending purposes | Permeable membranes which are selective for molecules greater than 500 and less than 25,000 molecular weight with transmembrane pressures less than 200 psi. Use shall not alter vinous character. 21 CFR 175.300, 177.1520, 177.1550, 177.1630, 177.2440, 177.2600, and 177.2910. |
1This process must be done on distilled spirits plant premises. However, reverse osmosis, under certain limited conditions, may be used on bonded winery premises if ethyl alcohol is only temporarily created within a closed system.
For the page on the fed board hit the official additive page.
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I’m hunting the Leon Trotskys, the Philip Roths, the Chaucers and the Edith Whartons of the wine world. I want them natural and most of all, I want them to speak the truth even if we argue. With this messiah thing going on, I’m trying to swell the ranks of those who crave the differences in each vintage, celebrate nuance and desire wines that make them think, laugh, and feel. Welcome.
And, if you’d like a signed copy of either THE BATTLE FOR WINE AND LOVE OR HOW I SAVED THE WORLD FROM PARKERIZATION or NAKED WINE, feel free to contact me directly.
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Sounds like my degree! You’d get a kick out of the newer Lallemond product lines Alice!
Posted by: http://thewatertrough.wordpress.com/ | 11/16/2010 at 07:12 PM
I read that catalogue the way others read the bible.
Posted by: Alicefeiring | 11/16/2010 at 07:51 PM
Alice,
Why just point out the stateside wine additives? Here are the EU Regulations on wine and what may be added and what processes may be used:
http://www.food.gov.uk/multimedia/pdfs/euwineregs.pdf
Adam Lee
Siduri Wines
Posted by: Adam Lee | 11/17/2010 at 01:17 AM
Or, Adam, for that matter, the whole world.
http://www.awri.com.au/industry_support/winemaking_resources/additives/
Posted by: Alicefeiring | 11/23/2010 at 04:17 PM
And this is just the list of APPROVED additives.
Posted by: A Facebook User | 01/09/2012 at 01:53 PM
This is just one of the reasons why I love natural wine. Then there are thousands of reasons more
Posted by: Nacho Viniviticultura | 01/10/2012 at 03:04 AM
Wow… Or as the Boy Wonder would say ‘Unholy Crap, Batman’. Olly @ Indigo Wine
Posted by: Indigowine_uk | 01/16/2012 at 10:17 AM
Raising awareness of what you are probably unaware of the next time you sit down to your organic meal.
Posted by: Chrissa Chase | 01/19/2012 at 06:32 PM
Just gross. I always wonder if people with allegies have problems with wines like this.
Posted by: Sarah May | 01/20/2012 at 07:20 PM
I’m interested in the prices of all that stuff. No wonder lots of top domains are so expensive. In the end it is like cooking to me, you want good ingredients and fes. The more you muck about with it the less tasty it gets.
Posted by: Peter Pann | 03/03/2012 at 02:05 PM
It amazes me all that goes into one bottle of wine. Is this printed on the wine bottles so that people can see what is going in their bodies? Especially if one is allergic to any of these ingredients. There are lots of different types of wine products in the world and there are lots of people that drink it. Is this healthy for people to be drinking?
Posted by: Dorthy Packer | 09/04/2012 at 06:29 PM
Can’t be healthy, but I don’t believe the effect of these ingredients are being studied. Thanks, Dorothy.
Posted by: Alicefeiring | 09/05/2012 at 07:39 AM