Chemical & Ingredient Chart: Difference between revisions

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! Comments
! Comments
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|[[Acid Blend]] ([[Tartaric]], [[malic]], [[citric]]) 3:2:1 ||Increase total acidity ||1g/L ||Increase TA by 1 g/L
|[[Acid Blend]] ([[Tartaric]], [[malic acid|malic]], [[citric]]) 3:2:1 ||Increase total acidity ||1g/L ||Increase TA by 1 g/L
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|[[Ascorbic acid]] ||[[Anti-oxidant]] ||2-3 g/hL ||Only to be used with [[Sulfite]]
|[[Ascorbic acid]] ||[[Anti-oxidant]] ||2-3 g/hL ||Only to be used with [[Sulfite]]
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|Kieselsol ||Fining white and red wines ||25-50 mL/hL ||N/A
|Kieselsol ||Fining white and red wines ||25-50 mL/hL ||N/A
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|[[Metatartaric acid]] ||Prevent precipitation of tartrate crystals ||Up to 10g/hL ||Dissolve in water
|Metatartaric acid ||Prevent precipitation of tartrate crystals ||Up to 10g/hL ||Dissolve in water
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|[[Oak chips]] ||Add oak aroma to wines ||Whites: 1-2 g/L Reds: 2-4 g/L ||Adds oak aroma to wines
|[[Oak chips]] ||Add oak aroma to wines ||Whites: 1-2 g/L Reds: 2-4 g/L ||Adds oak aroma to wines
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|[[Pectic enzyme]]s ||Fining wines ||Whites: 1-2 g/hL Reds: 2-4 g/hL ||Dissolve in water
|[[Pectic enzyme]]s ||Fining wines ||Whites: 1-2 g/hL Reds: 2-4 g/hL ||Dissolve in water
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|[[Phosphoric acid]] ||Reduce pH in high-TA wines ||1 or 2 drops of 30% solution/L ||N/A
|Phosphoric acid ||Reduce pH in high-TA wines ||1 or 2 drops of 30% solution/L ||N/A
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|[[Potassium bicarbonate]] ||Reduce total acidity ||1-2 g/L ||Reduce TA by 1 g/L
|Potassium bicarbonate ||Reduce total acidity ||1-2 g/L ||Reduce TA by 1 g/L
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|[[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 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
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|[[Potassium sorbate]] ||Prevent re-fermentation of bottled wines ||10-20 g/hL ||Do not use in ML-fermented wines
|Potassium sorbate ||Prevent re-fermentation of bottled wines ||10-20 g/hL ||Do not use in ML-fermented wines
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|[[Sodium carbonate]] (soda ash) ||Clean plastic equipment ||8-12 g/L of water ||Dissolve in hot water
|[[Sodium carbonate]] (soda ash) ||Clean plastic equipment ||8-12 g/L of water ||Dissolve in hot water
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|[[Sodium percarbonate]] ||Treat oak barrel spoilage problems ||1-3 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  
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|[[Sodium metabisulphite]] ||Sanitize equipment ||45 mL (3 tbsp) per 4 L of water ||Dissolve in warm water
|[[Sodium metabisulphite]] ||Sanitize equipment ||45 mL (3 tbsp) per 4 L of water ||Dissolve in warm water

Latest revision as of 00:49, 8 September 2017

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