SUPER-ORGANIC WINES
MUST BE CHEMICAL ADDITIVE FREE 
 
 
 

 
SUPER-ORGANIC WINES CONTAIN NONE OF THESE
CHEMICAL ADDITIVES PREVALENT IN WINE TODAY
 

•    Diammonium phosphate -- assists in fermentation, can help accelerate fermentation.
•    Benzoic acid, and potassium and sodium salts of benzoic acid – prevents fermentation of sugar in wine being accumulated as distilling
       material
•    Carbohydrase (alpha-amylase, beta-amylase, glucoamylase, amyglucosidase) – converts starches to fermentable carbohydrates
•    Copper sulfate – eliminates hydrogen sulfide and other sulfur compounds like mercaptan
•    Hydrogen peroxide – reduces the bisulfate aldehyde complexin distilling material
•    Potassium permanganate – oxidizing agent
•    Ammonium phosphate -- assists in fermentation, can help accelerate fermentation
•    Sodium hydroxide – acid neutralizing agent
•    Sulfuric acid – effects yeast development in distilling material; prevents fermentation of sugar accumulated as distilling material; lowers 

        pH to prevent putrefaction and/or ethyl acetate development
•    Defoaming agents (polyoxyethylene40 monostearate, silicon dioxide, dimethylpolysiloxane, sorbitanmonostearate, glycerol mono-oleate   

        and glyceryl dioleate) – controls foaming
•    Malic acid -- added to boost acidity of wine.
•    Acetaldehyde -- inhibits microbial growth and stabilizes the color of wine. Up to 300 parts per million used in treatment. up to .5mg per 

       liter allowed in finished wine.
•    Tartaric acid -- added to boost acidity of wine.
•    Silica Gel/Silicon dioxide -- used to filter and fine wine.
•    Edible gelatin -- used to clarify and fine wine (remove sediments).
•    Gum arabic -- used to clarify wine (remove sediments). Up to .24 grams per liter can be used for treatment.
•    Aluminum silicates (bentonite or kaolin) -- used to clarify/fine wine.
•    Miscellaneous filtration substances (diatomaceous earth, cellulose, etc.) -- used to filter wine.
•    Polyvinyl-polypyr-rolidone -- used to modify color of wine, reduce tannins. Up to 7.19 grams per liter allowed for treatment.
•    Activated charcoal -- used to filter wine and improve color. Up to 3 grams per liter allowed for treatment.
•    Distilled alcohol -- used to fortify alcohol levels in wine.
•    Cellulase -- enzyme that assists in the hydrolization of cellulose, a key process in fermentation.
•    Protease -- enzyme that kills some bacterial agents and makes wine less heat-sensitive and less likely to throw sedim
ent.
•    Non-native Yeast -- required agent of the fermentation process, converts sugar from grapes into alcohol and lots of tasty flavors.
•    Yeast cell walls -- bits of yeast cells that absorb anthocyanins (bitter tasting compounds) during red wine production and make the wine   

         smoother.
•    Lysosome – used to stabilize wine from malolactic acid bacterial degradation
•    Ascorbic acid --preservative, anti-bacterial agent.
•    Fumaric acid (3 grams per liter, max) -- used to boost acidity of wine.
•    Lactic acid -- used to boost acidity of wine, improve texture.
•    Casein -- used to clarify wine / remove sediment.
•    Isinglass -- a fish product used to clarify wine / remove sediment.
•    Milk/lactalbumin -- used to clarify wine / remove sediment.
•    Ovalbumin (egg whites) -- used to clarify wine / remove sediment.
•    Ferrous sulfate -- used to clarify wine. 0.0222 grams per liter allowed in finished wine.
•    Lactic bacteria -- used to reduce the acidity of wine.
•    Potassium carbonate -- used to reduce the acidity of wine down to acid levels of 5 grams per liter only.
•    Potassium bicarbonate -- used to reduce the acidity of wine.
•    Calcium carbonate -- used to reduce the acidity of wine down to acid levels of 5 grams per liter only.
•    Copper sulfate -- used to suppress bacterial growth, eliminate off odors. 6 mg per liter allowed for treatment. .5mg per liter allowed in   

         finished wine.
•    Oak chips -- used to improve wine flavor.
•    Granular cork -- used to smooth the texture of wines. Up to 1.2 grams per liter may be used for treatment.
•    Catalase -- enzyme that couners bacterial agents in wine.
•    Glucose oxidase -- enzyme used to keep color of white wine stable with age.
•    Urease -- enzyme used to reduce sediments in wine.
•    Thiamine hydrochloride -- food for yeast that is used to help finish fermentation.
•    Soy flour -- food for yeast to increase and encourage secondary fermentation.
•    Sorbic acid -- preservative.

•    Nitrogen -- preservative.
•    Dimethyl dicarbonate -- preservative.
•    Carbon dioxide – preservative and stabilizer
•    Potassium metabisulphite -- bacterial inhibitor and preservative.
•    Potassium sorbate -- bacterial inhibitor and preservative used in conjunction with potassium and copper sulfites.
•    Ferrocyanide compounds -- used in clarifying/fining wines. Only allowed at 1 part per million in finished wine.
•    Citric acid -- occasionally used to increase acid levels of white wines. Allowed use of .7 grams per liter.
•    Potassium bitartrate -- stabilizer, prevents sedimentation.
•    Fruit concentrate of same grape variety -- used to improve color and flavor.
 

CHEMICALS RESPONSIBLE FOR ARTIFICIAL FLAVORS
AND AROMAS FROM NEW OAK BARRELS

SUPER-ORGANIC WINES CONTAIN NONE OF THESE
CHEMICAL ADDITIVES DERIVED FROM NEW BARRELS
 
Toasting:
furfural
5-methylfurfural increase
isoeugenol
4-methylguaiacol)
vanillin
guaiacol
aldehydes
5- ethylfurfural can be partially transformed by yeast into non-aromatic alcohols
eugenol (As an example eugenol is hepatotoxic, meaning it may cause damage to the liver.  Overdose is possible, causing a wide range of                  symptoms from blood in the patient's urine, to convulsions, diarrhea, nausea, unconsciousness, dizziness, or rapid heartbeat.)
 
Piney, resin, cedar and dill aromas:
cis oak lactone  
high amounts of terpenes

 
Nutty, roasted almond and roasted hazelnut aromas:
diacetyl (fatty, butter), free fatty acids (fatty, rancid)
furfural  

5-methylfurfural (caramelized tones)
 
Cinnamon and nutmeg aromas
eugenol
isoeugenol
 
Bread crust, toast and gingerbread aromas:
furfural
5-methyl-furfural, or smoky aromas
guaiacol
4-ethyl-guaiacol  
eugenol
 
Other aromas:
4-ethylphenol (4EP)
4-ethylguaiacol  
Chloroanisoles (TCA, TeCA and PCA)
 

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