Chemical & Ingredient Chart

Chemical & Ingredient Chart

Chemical / Ingredient	Usage	Recommended concentration	Comments
Acid Blend (Tartaric, malic, citric) 3:2:1	Increase total acidity	1g/L	Increase TA by 1 g/L
Ascorbic acid	Anti-oxidant	2-3 g/hL	Only to be used with Sulfite
Bentonite	Fining white and red wines Fining sparkling wines	25-100 g/hL 25-50 g/hL	Dissolve in water
Bio-Clean	Clean equipment	15 mL (1 tbsp) per 4 L of warm water	N/A
Bio-San	Sanitize equipment	15 mL (1 tbsp) per 4 L of hot water	N/A
Casein	Fining white wines and improve colour in white wines	50-100 g/hL	Dissolve in water
Chlorinated cleaner (pink powder)	Clean and sanitize equipment	5 mL (1 tsp) per 4 L of water	Should not be used on plastic equipment or oak barrels
Citric acid	Increase effectiveness of sulphite solution for sanitizing equipment	45 mL (3 tbsp) per 4 L of water	Dissolve in warm water
Copper sulphate	Reduce hydrogen sulphide	4 drops/hL using a 1% solution	Removes rotten egg smell
Dextrose or sucrose	Increase potential alcohol level	17 g/L	Increase potential alcohol level by 1.0%
Egg whites	Fining red wines	5-10 g/hL	Combine with a salted water solution
Gelatin	Fining red wines	1-5 g/hL (increase up to 25 g/hL for high-pectin wines)	Dissolve in water
Grape tannins	Increase tannin content	10-30 g/hL (increase to 50 g/hL when fining high-pectin wines with gelatin)	Dissolve in warm water
Hydrogen peroxide	Reduce free SO2 content	50 g/hL (using a 1% solution)	Reduce free SO2 content by 10 mg/L
Isinglass	Fining white wines	Liquid: 1 mL/L Powder: 1-3 g/hL	Liquid: dilute in wine Powder: dissolve in water
Kieselsol	Fining white and red wines	25-50 mL/hL	N/A
Metatartaric acid	Prevent precipitation of tartrate crystals	Up to 10g/hL	Dissolve in water
Oak chips	Add oak aroma to wines	Whites: 1-2 g/L Reds: 2-4 g/L	Adds oak aroma to wines
Oak extract (10% solution)	Add oak aroma to wines	Whites: 2 mL/LReds: 4 mL/L	Adds oak aroma to wines
Pectic enzymes	Fining wines	Whites: 1-2 g/hL Reds: 2-4 g/hL	Dissolve in water
Phosphoric acid	Reduce pH in high-TA wines	1 or 2 drops of 30% solution/L	N/A
Potassium bicarbonate	Reduce total acidity	1-2 g/L	Reduce TA by 1 g/L
Potassium metabisulphite	A. Crushing of grapes B. Must preparation (concentrated, sterilized, and fresh juices) C. Stabilization D. Bottling	A. 100 mg/L B. 50 mg/L C. 50 mg/L D. 50 mg/L	A. Decrease to 5-10 mg/L of must for MLF. Dissolve in warm water B, C, and D. Dissolve in warm water
Potassium sorbate	Prevent re-fermentation of bottled wines	10-20 g/hL	Do not use in ML-fermented wines
Sodium carbonate (soda ash)	Clean plastic equipment	8-12 g/L of water	Dissolve in hot water
Sodium percarbonate	Treat oak barrel spoilage problems	1-3 g/L of water	Dissolve in hot water
Sodium metabisulphite	Sanitize equipment	45 mL (3 tbsp) per 4 L of water	Dissolve in warm water
Sparkolloid®	Fining white and red wines	10-40 g/hL	Dissolve in water
Sweetener-conditioner	Sweeten a finished wine	12-25 mL/L of wine	Prevent renewed fermentation
Tannisol	Preserve/stabilize wine	1-3 tablets per hL	N/A
Tartaric acid	Increase total acidity or reduce pH	1-2 g/L	Increase TA by 1 g/L or reduce pH by 0.1 unit
Yeast (active dried)	Alcoholic fermentation	5 g for 4.5 to 23 L of must	add to must
Yeast nutrients (diammonium phosphate)	Enhance fermentation capability of yeast	10-20 g/hL	Dissolve in warm water