Thursday, 23 June 2011


This blog is about winemaking in Australia, and specifically what additives and processing aids may be used in wine production. It is begun in response to Max Allen's column in the Weekend Australian Magazine last weekend, which you can read here. Max's column mentioned several additives and processing aids that are registered for use in wine, plus one (carboxymethylcellulose) that is currently being considered, and it made me realise that the general wine consumer would have no idea what they were or what they were being used for, and perhaps it was time to make that information readily available. Mind you, I think Max chose the most challenging ones from the list: dimethyl dicarbonate, metatartaric acid and polyvinyl polypyrrolidone might sound scary, but are they? This site will list the allowed additives and processing aids with a simple introduction to what they are, where they come from and why they might be used in wine. This has been quickly written and is bound to contain errors, which I would be glad to have pointed out.

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