Food additives in wine

Wine is the most common drink on all occasions, different occasions need different wine. Every time we choose wine in the supermarket, we may spend a lot of time for different demand. For we try our best to make the party different and meaningful. Many people may also make wine by themselves at home, and the taste is good as well. And the growing consumption of wine makes the wine production industrialized. As a result, wine additives are also popular. Let's talk about the food additives in wine here.

Acidity regulator is popular in food industry. Acidity regulator can adjust food ph to improve the flavor. Its effective application is controlled by the characteristics of food requirement. Because many of the organic acids are normal components of the food or involve in the body's normal metabolism, so it is high security and widely used. Acidity regulator is the compounds that adjust the acidity of the wine. The acidity of the wine is mainly influenced by climate. Usually grape in the hot production region appear low acidity problem, while wine region in the cool climate may have the excessive acidity. Therefore, according to the acidity of the grapes and wine styles, winemakers often acidification or deacidification in the brewing process. Common acidifier is tartaric acid, But many of the famous wine-producing regions have banned this practice. The common use De-acidifying agent are some alkaline compound such as sodium bicarbonate. By the way, acidity regulator like Malic Acid is always can be seen on the labels of drinks.

Tannins are important components of red wines. They are from grape skin, grape seed and grape stalks. But different styles of wine have different demand to tannin, so there is no need to add tannin in the wine sometimes. Common method for adding tannins to the wine is have the wine been preserved for years. As is known to all, wine is a very fragile thing and is easy to be affected by environment. At this time, antioxidants in food is necessary. Because its one of the greatest enemies is oxygen. It may be oxidized if it is not handled well. Fortunately, sulfur dioxide is a good source of antioxidants, many winemakers will add the right amount of sulfur dioxide based on the state of the wine. In addition, sulphur dioxide also has antiseptic effect, this is benefit for the the fermentation of the wine.

Before bottling most winemakers would choose gel and filtered to ensure the stability of the wines. Sterile filtration usually is the last process before bottling. The size of the membrane pore is extremely small, which can filter out the slightest impurity in wine, and even erases all traces of the chemical additives in the brewing process. For people like to pursuit the best taste all the time.