| 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
|