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To keep wine from becoming spoiled winemakers sometimes add preservatives. In fact, if preservatives are not added to wine it will only last six months to a year. Preservatives are added to keep wine from turning to vinegar and several types of preservatives are used in the winemaking process.

Two natural preservatives result from the grapes and the fermenting process – alcohol and tannins. These preservatives are excellent for extending the life of wine and kill off most organisms as very few can live in alcohol.

The most popular added preservative is sulphur dioxide. This is an anti-oxidant and a sterilizing agent that prevents organisms from growing in wine. It also prevents wine from turning into vinegar. This occurs by forming a barrier between oxygen and the wine, not allowing them to interact.

If the Romans Can Do It…

Sulphur has long been used as a preservative. In ancient times the Romans broke sulphur into small pieces and burned it before adding the pieces to wine. It also has a long history as a food preservative since the early 18th century.

White wines normally have more sulphur dioxide because they are sweeter. Sweet wines contain more sugar and ferment at a higher rate, resulting in a need for more sulphites.

Other common preservatives include 220 sodium dioxide, 220 sodium bisulphite, and 223 sodium meta- bisulphite. As with sulphur dioxide, these sulphites are regulated as to the amount that can be added to wine.

Why the Aging Process Needs Preserving

Preservatives added to wine depend on several factors. There are many things that can take place at the winery or during harvesting that lessen the amount of preservatives needed. For example, careful harvesting of grapes will keep them from being damaged. That is why some of the best vineyards pick grapes by hand.

It is very important to time the harvest process correctly. The time between the harvesting of the grapes and the time the grapes arrive at the winery is critical. Less of a time interval at this stage means less opportunity for bacteria growth and less need for pesticides.

Cooling processes are necessary. All wineries must have temperature sensitive cooling equipment in order to keep grapes at the proper temperature during the winemaking process. This is especially important when the grapes are being crushed.

Winemakers use a special filter to remove organisms from the wine. This filter acts as a screening device. The filtration system is used before the wine is boiled during the winemaking process.

Cleanliness is Next to…Great Wine!

A clean winery is important for preserving wine. Winemakers strive to keep their facilities as clean as possible in order to keep bacteria to a minimum. This keeps other harmful items from entering the wine at anytime during the winemaking process. Common logic says that the cleaner the winery, the less preservatives needed to keep harmful microbes at bay.

The cleanliness of winemaking facilities has lead to the theory that overall, cheaper wines have a higher sulphur count than higher quality wines. This is due to the clean conditions of high end wineries and the high expectations of their customers.

A preservative free wine does not exist. Many people are confused over terminology and feel that a wine must be preservative free in order to be organic. The preservatives added to wine have nothing to do with its organic status.

An organic wine is produced using harvesting methods that are eco-friendly. In addition, certain of the winemaking processes may also be eco-friendly but the adding of preservatives does not make a wine non-organic.

Do not concern yourself with the safety of sulphites in wine. The preservatives are not harmful and even allergies to sulphites are extremely rare. As mentioned before, no wine is entirely sulphite free. Even if sulphite is not added during the winemaking process the grapes themselves produce a small natural amount.

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Article Source:http://www.articlesbase.com/wines-and-spirits-articles/what-preservatives-are-added-to-wine-1315459.html

Wine Making Supplies

Elkhart, IN (PRWEB) February 23, 2010

People who make their own wine are justifiably proud of their work, whether they use fresh fruit or wine making kits to produce their homemade wines. Bottles are shared at dinner parties, given as gifts and usually that’s as far as it goes – unless this wine happens to be a prize winner, that is.

Hobby vintners looking for a little more recognition for their wines have a golden opportunity in the form of the 2010 WineMaker International Amateur Wine Competition being sponsored by Elkhart’s Quality Wine and Ale Supply, which specializes in wine making supplies, beer brewing kits and other products for home brewers and vintners.

The contest is open to all amateur wine makers and includes separate categories for fifty different varietals, with prizes for varietals and best of show winners from Quality Wine and Ale Supply as well as from Winexpert, RJ Spagnols, Wine Maker Magazine and other sponsors. There’s a lot of chances to win; and even winemakers who don’t end up with prizes will gain something very valuable – feedback on their wines from the wine experts who make up the panel of judges for the competition.

As an additional incentive to their wine making customers, Quality Wine and Ale Supply is offering the chance to win additional gift certificates to those who enter the WineMaker International Amateur Wine Competition using their own entry form available on their website. The deadline for entries to the 2010 event is March 15th, so wine making hobbyists are strongly encouraged to enter as soon as possible before it’s too late to be considered.

Unfortunately the deadline will have come and gone too quickly for anyone who has just picked up a wine making kit; but they have a year to refine their craft and create a wine which just may walk away with a best of show prize for 2011. While it will soon be too late to enter the 2010 competition, it’s never too early to plan for the future.

For more information about the 2010 WineMaker International Amateur Wine Competition or to enter the event, please visit:

http://www.homebrewit.com/2010_WineMaker_International_Amateur_Wine_Competition_Info.php

Media Contact:

Quality Wine and Ale Supply

530 E Lexington Ave. #115

Elkhart, IN 46516

Tel: (574) 295-9975

Fax: (574) 295-9932

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During the wine making process, White wines are pressed prior to fermentation and red wines are pressed after fermentation. Those are the basics but when you press, how hard you press, how much pressed wine to blend with your free run wine… well it pays to keep an eye on the wine and taste frequently to make sure you press at the appropriate time to hit the stylistic goals for your wine. In this Winemaker’s Minute, Crushpad winemaker Chris Nelson explains all the variables involved, and the key indicators to watch as you are making these decisions.