WINE MAKING ADDITIVES
September 1st, 2005
BY KEITH NUTHALLTHE EUROPEAN Commission has proposed that a series of experimental wine-making practices are made permanently legal across the European Union (EU). The proposal follows a trial period, where these oenological techniques have been tested. They include the treatment of must and fermenting wine with charcoal, the use of L-ascorbic acid, the addition of dimethyldicarbonate (DMDC) and also of yeast mannoproteins. The practices have already been authorised by the International Organisation of Vine and Wine (IOVW). Meanwhile, the proposed new wine ...
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