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New rules for additives in organic wine

New rules came into force for vinification of organic wines on January 1st, 2019. Six new additives are allowed.

  • Autolysate of yeast: Nourishes the yeast during the alcoholic and malolactic fermentation.
  • Inactivated yeast: Nourishes the yeast during alcoholic and malolactic fermentation.
  • Potato protein: Vegetable protein used as a fining agent. Provides a faster and often better fining than the commonly used albumin.
  • Protein extracts from the yeast Saccharomyces: Can be used as a fining agent to get rid of excess tannin.
  • Chitosane: Obtained from fungal organisms. Can help remove brettanomyces and reduce heavy metal levels such as iron, lead and copper.
  • Yeast cell wall mannoproteins: Improves the stability of the wine by preventing potassium bitartrate precipitation (wine crystals).

Read more mon-viti.

These additives (or process aids), like most other permitted ones, are not horrible cheats or faking the wine; they are rather there to make the wine better.

Read: Read more on wine making additives and organic wine in Biodynamic, Organic and Natural Winemaking.

Champagne bottles that are organic, "bio"

Champagne bottles that are organic, “bio”, copyright BKWine Photography

This post is also available in: Swedish

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