What Else Is Added to My Wine Before Bottling?

Additives are a necessary part of the winemaking process. 


On the first day (initial fermentation), aside from the yeast, you will add Bentonite to your juice. 

Bentonite is a fining agent. It helps to clear the sediment out of your wine, and it also works during primary fermentation to help your juice ferment. Bentonite is a type of clay composed of sodium and calcium. When used in winemaking, it is stirred into the wine to remove proteins and other haze-causing particles. It attaches itself to a particle and together they are too heavy to stay in suspension. Bentonite settles out so completely that it does not leave any residue of taste or colour behind. Without the addition of Bentonite, wines could become very unstable in the bottle quickly, as a result of protein haze and other impurities. 

During the stabilizing of your wine, we add 3.5 grams each of Sulfite and Potassium Sorbate. Sulfite protects the wine from spoilage-causing microbes and oxidation. It must be added, otherwise it will go bad. Potassium Sorbate inhibits the yeast from re-fermenting in the bottle. If your wine starts to re-ferment in the bottle, gas will build up inside and can push out the cork or burst the bottle, not to mention produce a very undrinkable wine! Fining, or clearing is established with the use of Chitosan and Kieselsol. Chitosan is a positively charged agent derived from shellfish (Allergy Information: Chitosan will not and can not cause allergic reactions in humans. Allergic reactions are caused by protein chains and Chitosan is 100% protein free). It adheres to negatively charged tannins and works extremely well in conjunction with Kieselsol. 

Kieselsol is a 30% solution of silicon dioxide. It is negatively charged, thereby adhering strongly to positively charged proteins. When used in conjunction with Chitosan, it creates a strong electrostatic charge, brings the bonded particles to the bottom of the carboy, and produces crystal clear wines within two weeks. 

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