SUPER-ORGANIC WINES
MUST BE CHEMICAL ADDITIVE FREE
SUPER-ORGANIC WINES CONTAIN NONE OF THESE
CHEMICAL ADDITIVES PREVALENT IN WINE TODAY
• Diammonium phosphate -- assists in fermentation, can help accelerate fermentation.
• Benzoic acid, and potassium and sodium salts of benzoic acid – prevents fermentation of sugar in wine being accumulated as distilling
• Benzoic acid, and potassium and sodium salts of benzoic acid – prevents fermentation of sugar in wine being accumulated as distilling
material
• Carbohydrase (alpha-amylase, beta-amylase, glucoamylase, amyglucosidase) – converts starches to fermentable carbohydrates
• Copper sulfate – eliminates hydrogen sulfide and other sulfur compounds like mercaptan
• Hydrogen peroxide – reduces the bisulfate aldehyde complexin distilling material
• Potassium permanganate – oxidizing agent
• Carbohydrase (alpha-amylase, beta-amylase, glucoamylase, amyglucosidase) – converts starches to fermentable carbohydrates
• Copper sulfate – eliminates hydrogen sulfide and other sulfur compounds like mercaptan
• Hydrogen peroxide – reduces the bisulfate aldehyde complexin distilling material
• Potassium permanganate – oxidizing agent
• Ammonium phosphate -- assists in fermentation, can help accelerate fermentation
• Sodium hydroxide – acid neutralizing agent
• Sulfuric acid – effects yeast development in distilling material; prevents fermentation of sugar accumulated as distilling material; lowers
• Sodium hydroxide – acid neutralizing agent
• Sulfuric acid – effects yeast development in distilling material; prevents fermentation of sugar accumulated as distilling material; lowers
pH to prevent putrefaction and/or ethyl acetate development
• Defoaming agents (polyoxyethylene40 monostearate, silicon dioxide, dimethylpolysiloxane, sorbitanmonostearate, glycerol mono-oleate
• Defoaming agents (polyoxyethylene40 monostearate, silicon dioxide, dimethylpolysiloxane, sorbitanmonostearate, glycerol mono-oleate
and glyceryl dioleate) – controls foaming
• Malic acid -- added to boost acidity of wine.
• Acetaldehyde -- inhibits microbial growth and stabilizes the color of wine. Up to 300 parts per million used in treatment. up to .5mg per
• Malic acid -- added to boost acidity of wine.
• Acetaldehyde -- inhibits microbial growth and stabilizes the color of wine. Up to 300 parts per million used in treatment. up to .5mg per
liter allowed in finished wine.
• Tartaric acid -- added to boost acidity of wine.
• Silica Gel/Silicon dioxide -- used to filter and fine wine.
• Edible gelatin -- used to clarify and fine wine (remove sediments).
• Gum arabic -- used to clarify wine (remove sediments). Up to .24 grams per liter can be used for treatment.
• Aluminum silicates (bentonite or kaolin) -- used to clarify/fine wine.
• Miscellaneous filtration substances (diatomaceous earth, cellulose, etc.) -- used to filter wine.
• Polyvinyl-polypyr-rolidone -- used to modify color of wine, reduce tannins. Up to 7.19 grams per liter allowed for treatment.
• Activated charcoal -- used to filter wine and improve color. Up to 3 grams per liter allowed for treatment.
• Distilled alcohol -- used to fortify alcohol levels in wine.
• Cellulase -- enzyme that assists in the hydrolization of cellulose, a key process in fermentation.
• Protease -- enzyme that kills some bacterial agents and makes wine less heat-sensitive and less likely to throw sediment.
• Non-native Yeast -- required agent of the fermentation process, converts sugar from grapes into alcohol and lots of tasty flavors.
• Yeast cell walls -- bits of yeast cells that absorb anthocyanins (bitter tasting compounds) during red wine production and make the wine
• Tartaric acid -- added to boost acidity of wine.
• Silica Gel/Silicon dioxide -- used to filter and fine wine.
• Edible gelatin -- used to clarify and fine wine (remove sediments).
• Gum arabic -- used to clarify wine (remove sediments). Up to .24 grams per liter can be used for treatment.
• Aluminum silicates (bentonite or kaolin) -- used to clarify/fine wine.
• Miscellaneous filtration substances (diatomaceous earth, cellulose, etc.) -- used to filter wine.
• Polyvinyl-polypyr-rolidone -- used to modify color of wine, reduce tannins. Up to 7.19 grams per liter allowed for treatment.
• Activated charcoal -- used to filter wine and improve color. Up to 3 grams per liter allowed for treatment.
• Distilled alcohol -- used to fortify alcohol levels in wine.
• Cellulase -- enzyme that assists in the hydrolization of cellulose, a key process in fermentation.
• Protease -- enzyme that kills some bacterial agents and makes wine less heat-sensitive and less likely to throw sediment.
• Non-native Yeast -- required agent of the fermentation process, converts sugar from grapes into alcohol and lots of tasty flavors.
• Yeast cell walls -- bits of yeast cells that absorb anthocyanins (bitter tasting compounds) during red wine production and make the wine
smoother.
• Lysosome – used to stabilize wine from malolactic acid bacterial degradation
• Ascorbic acid --preservative, anti-bacterial agent.
• Fumaric acid (3 grams per liter, max) -- used to boost acidity of wine.
• Lactic acid -- used to boost acidity of wine, improve texture.
• Casein -- used to clarify wine / remove sediment.
• Isinglass -- a fish product used to clarify wine / remove sediment.
• Milk/lactalbumin -- used to clarify wine / remove sediment.
• Ovalbumin (egg whites) -- used to clarify wine / remove sediment.
• Ferrous sulfate -- used to clarify wine. 0.0222 grams per liter allowed in finished wine.
• Lactic bacteria -- used to reduce the acidity of wine.
• Potassium carbonate -- used to reduce the acidity of wine down to acid levels of 5 grams per liter only.
• Potassium bicarbonate -- used to reduce the acidity of wine.
• Calcium carbonate -- used to reduce the acidity of wine down to acid levels of 5 grams per liter only.
• Copper sulfate -- used to suppress bacterial growth, eliminate off odors. 6 mg per liter allowed for treatment. .5mg per liter allowed in
• Lysosome – used to stabilize wine from malolactic acid bacterial degradation
• Ascorbic acid --preservative, anti-bacterial agent.
• Fumaric acid (3 grams per liter, max) -- used to boost acidity of wine.
• Lactic acid -- used to boost acidity of wine, improve texture.
• Casein -- used to clarify wine / remove sediment.
• Isinglass -- a fish product used to clarify wine / remove sediment.
• Milk/lactalbumin -- used to clarify wine / remove sediment.
• Ovalbumin (egg whites) -- used to clarify wine / remove sediment.
• Ferrous sulfate -- used to clarify wine. 0.0222 grams per liter allowed in finished wine.
• Lactic bacteria -- used to reduce the acidity of wine.
• Potassium carbonate -- used to reduce the acidity of wine down to acid levels of 5 grams per liter only.
• Potassium bicarbonate -- used to reduce the acidity of wine.
• Calcium carbonate -- used to reduce the acidity of wine down to acid levels of 5 grams per liter only.
• Copper sulfate -- used to suppress bacterial growth, eliminate off odors. 6 mg per liter allowed for treatment. .5mg per liter allowed in
finished wine.
• Oak chips -- used to improve wine flavor.
• Granular cork -- used to smooth the texture of wines. Up to 1.2 grams per liter may be used for treatment.
• Catalase -- enzyme that couners bacterial agents in wine.
• Glucose oxidase -- enzyme used to keep color of white wine stable with age.
• Urease -- enzyme used to reduce sediments in wine.
• Thiamine hydrochloride -- food for yeast that is used to help finish fermentation.
• Soy flour -- food for yeast to increase and encourage secondary fermentation.
• Sorbic acid -- preservative.
• Nitrogen -- preservative.
• Dimethyl dicarbonate -- preservative.
• Carbon dioxide – preservative and stabilizer
• Potassium metabisulphite -- bacterial inhibitor and preservative.
• Potassium sorbate -- bacterial inhibitor and preservative used in conjunction with potassium and copper sulfites.
• Ferrocyanide compounds -- used in clarifying/fining wines. Only allowed at 1 part per million in finished wine.
• Citric acid -- occasionally used to increase acid levels of white wines. Allowed use of .7 grams per liter.
• Potassium bitartrate -- stabilizer, prevents sedimentation.
• Fruit concentrate of same grape variety -- used to improve color and flavor.
• Oak chips -- used to improve wine flavor.
• Granular cork -- used to smooth the texture of wines. Up to 1.2 grams per liter may be used for treatment.
• Catalase -- enzyme that couners bacterial agents in wine.
• Glucose oxidase -- enzyme used to keep color of white wine stable with age.
• Urease -- enzyme used to reduce sediments in wine.
• Thiamine hydrochloride -- food for yeast that is used to help finish fermentation.
• Soy flour -- food for yeast to increase and encourage secondary fermentation.
• Sorbic acid -- preservative.
• Nitrogen -- preservative.
• Dimethyl dicarbonate -- preservative.
• Carbon dioxide – preservative and stabilizer
• Potassium metabisulphite -- bacterial inhibitor and preservative.
• Potassium sorbate -- bacterial inhibitor and preservative used in conjunction with potassium and copper sulfites.
• Ferrocyanide compounds -- used in clarifying/fining wines. Only allowed at 1 part per million in finished wine.
• Citric acid -- occasionally used to increase acid levels of white wines. Allowed use of .7 grams per liter.
• Potassium bitartrate -- stabilizer, prevents sedimentation.
• Fruit concentrate of same grape variety -- used to improve color and flavor.
CHEMICALS RESPONSIBLE FOR ARTIFICIAL FLAVORS
AND AROMAS FROM NEW OAK BARRELS
SUPER-ORGANIC WINES CONTAIN NONE OF THESE
CHEMICAL ADDITIVES DERIVED FROM NEW BARRELS
Toasting:
furfural
5-methylfurfural increase
isoeugenol
4-methylguaiacol)
vanillin
guaiacol
aldehydes
5- ethylfurfural can be partially transformed by yeast into non-aromatic alcohols
eugenol (As an example eugenol is hepatotoxic, meaning it may cause damage to the liver. Overdose is possible, causing a wide range of symptoms from blood in the patient's urine, to convulsions, diarrhea, nausea, unconsciousness, dizziness, or rapid heartbeat.)
Piney, resin, cedar and dill aromas:
cis oak lactone
high amounts of terpenes
Nutty, roasted almond and roasted hazelnut aromas:
diacetyl (fatty, butter), free fatty acids (fatty, rancid)
furfural
5-methylfurfural (caramelized tones)
Cinnamon and nutmeg aromas
eugenol
isoeugenol
Bread crust, toast and gingerbread aromas:
furfural
5-methyl-furfural, or smoky aromas
guaiacol
4-ethyl-guaiacol
eugenol
Other aromas:
4-ethylphenol (4EP)
4-ethylguaiacol
Chloroanisoles (TCA, TeCA and PCA)
CHEMICALS RESPONSIBLE FOR ARTIFICIAL FLAVORS
AND AROMAS FROM NEW OAK BARRELS
SUPER-ORGANIC WINES CONTAIN NONE OF THESE
CHEMICAL ADDITIVES DERIVED FROM NEW BARRELS
furfural
5-methylfurfural increase
isoeugenol
4-methylguaiacol)
5-methylfurfural increase
isoeugenol
4-methylguaiacol)
vanillin
guaiacol
aldehydes
5- ethylfurfural can be partially transformed by yeast into non-aromatic alcohols
aldehydes
5- ethylfurfural can be partially transformed by yeast into non-aromatic alcohols
eugenol (As an example eugenol is hepatotoxic, meaning it may cause damage to the liver. Overdose is possible, causing a wide range of symptoms from blood in the patient's urine, to convulsions, diarrhea, nausea, unconsciousness, dizziness, or rapid heartbeat.)
Piney, resin, cedar and dill aromas:
cis oak lactone
high amounts of terpenes
cis oak lactone
high amounts of terpenes
Nutty, roasted almond and roasted hazelnut aromas:
diacetyl (fatty, butter), free fatty acids (fatty, rancid)
furfural
5-methylfurfural (caramelized tones)
diacetyl (fatty, butter), free fatty acids (fatty, rancid)
furfural
5-methylfurfural (caramelized tones)
Cinnamon and nutmeg aromas
eugenol
isoeugenol
eugenol
isoeugenol
Bread crust, toast and gingerbread aromas:
furfural
5-methyl-furfural, or smoky aromas
guaiacol
4-ethyl-guaiacol
eugenol
furfural
5-methyl-furfural, or smoky aromas
guaiacol
4-ethyl-guaiacol
eugenol
Other aromas:
4-ethylphenol (4EP)
4-ethylguaiacol
Chloroanisoles (TCA, TeCA and PCA)
4-ethylphenol (4EP)
4-ethylguaiacol
Chloroanisoles (TCA, TeCA and PCA)
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