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

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