Enological additives

Use of Enological Additives for Colloid and Tartrate Salt Stabilization in White Wines and for Improvement of Sparkling Wine Foaming Properties... 

Use of Enological Additives for Colloid and Tartrate Salt Stabilization... 

Grape juice was fermented inadvertently into wine by natural yeast. To nomadic tribes, especially, it was welcome since it had flavor reminiscent of the fresh fruit or juice. In addition it could be stored and transported easily and remained drinkable from season to season. Eventually wine found its place as an article of commerce with necessary quality requirements. Not until the time of Louis Pasteur did the scientific foundation of winemaking become established and did enology become the science of wine. Since the early Pasteur experiments and discoveries winemaking has developed from a haphazard, ill understood, and risky... 

The addition of enological tannins only eliminates part of the proteins, and the new tannin-protein complexes in the wine are generally more heat sensitive than the original proteins. 

Hydrolyzable tannins are not naturally found in grapes. On the other hand, they are the main commercial tannins legally authorized as wine additives. Ellagic acid in wine originates either from wooden containers or from the addition of enological tannins. On the other hand, gallic acid from the skins and seeds is always present in wine. 

Tannins and anthocyanins are key wine component groups. Since the skins and seeds contain the most of the phenolics, red wine is a whole berry extract. In addition, because of the significant sensory effects of these substances on bitterness and astringency, they are controlled by winemakers. The methods of control involve the manipulation of extraction as well as fining with protein to precipitate and remove tannin from finished wine technological enological process as nano- or ultrafiltration is now seeing some use. While many studies have... 

These additional forms represent bound sulfur dioxide, or bound SO2 as it is defined in enology. The sum of free SO2 plus bound SO2 is equal to total SO2. With respect to free SO2, bound SO2 has much less significant (even insignificant), antiseptic and antioxidant properties (Section 8.6). 

In addition, the authors have tried to convey a French and more particularly a Bordeaux perspective of enology and the art of winemaking. The objective of this perspective is to maximize the potential quality of grape crops based on the specific natural conditions that constitute their ter-roir . The role of enology is to express the characteristics of the grape specific not only to variety and vineyard practices but also maturation conditions, which are dictated by soil and climate. 

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