Ascorbic acid, also known as vitamin C, is a powerful antioxidant that is widely used in winemaking. It is a quick-acting and effective way to protect wine from oxidation, which can cause browning, spoilage, and off-flavors.

Ascorbic acid is particularly useful for white wines, which are more susceptible to oxidation than red wines. It can be added at any stage of winemaking, from crushing to bottling, to help preserve the wine's freshness and fruit character.

Citric acid is a weak organic acid that is commonly used in winemaking to increase acidity, adjust pH, and prevent iron casse. It is a natural preservative and additive that can also be used to clean and sanitize winemaking equipment.

Citric acid is a versatile product that can be used at any stage of the winemaking process. It is often added to must or juice to increase acidity and improve the flavor and balance of the wine. Citric acid can also be added to finished wines to adjust pH or prevent iron casse.

Malic acid is a natural organic acid that is found in many fruits, including grapes. It is the primary acid found in young wines and is responsible for their tart, green apple flavor. As wine ages, malic acid naturally breaks down into softer lactic acid, which gives wine its rounder, more mellow flavor.

Malic acid can be added to wine at any stage of the winemaking process to adjust acidity, enhance flavor, and improve mouthfeel. It is often used to acidify white wines, such as Riesling and Chenin Blanc, and to add freshness to red wines, such as Pinot Noir and Cabernet Sauvignon.

Tartaric acid is the primary acid found in grapes and is the most important acid in winemaking. It is responsible for the crispness, freshness, and balance of wine. Tartaric acid also plays a role in wine's color and stability.

Tartaric acid can be added to wine at any stage of the winemaking process to adjust acidity, enhance flavor, and improve mouthfeel. It is often used to acidify white wines, such as Chardonnay and Sauvignon Blanc, and to add balance to red wines, such as Merlot and Cabernet Sauvignon.

Acid blend is a mixture of tartaric, malic, and citric acids that is commonly used in winemaking to adjust acidity, enhance flavor, and improve mouthfeel. It is a versatile product that can be used at any stage of the winemaking process, from crushing to bottling.

Tartaric acid is the primary acid found in grapes and is responsible for the crispness, freshness, and balance of wine. Malic acid is a tart acid that gives young wines their green apple flavor. As wine ages, malic acid naturally breaks down into softer lactic acid. Citric acid is a mild acid that is often used to acidify white wines.

Calcium carbonate, also known as chalk, is a natural mineral that can be used to reduce acidity in wine. It is a safe and effective product that has been used for centuries by winemakers.

Calcium carbonate works by reacting with tartaric acid, the primary acid found in grapes, to form calcium tartrate. Calcium tartrate is a precipitate that settles to the bottom of the wine and can be removed by filtration.

Calcium carbonate is a good choice for acid reduction in white wines, as it does not significantly affect the flavor or aroma of the wine. It can also be used in red wines, but it is important to use it carefully, as too much calcium carbonate can strip the wine of its color.

Potassium bicarbonate, also known as baking soda, is a natural mineral that can be used to reduce acidity in wine. It is a safe and effective product that is widely used by winemakers.

Potassium bicarbonate works by reacting with tartaric acid, the primary acid found in grapes, to form potassium tartrate. Potassium tartrate is a more soluble precipitate than calcium tartrate, which means that it will not settle to the bottom of the wine as quickly. This makes potassium bicarbonate a good choice for acid reduction in wines that need to be bottled quickly.

Potassium bicarbonate can also be used to improve the mouthfeel of wine. It can help to soften harsh tannins and make the wine more smooth and round.

Bentonite is a natural clay that is widely used in winemaking to clarify and stabilize wine. It is a negatively charged colloid that attracts and binds to positively charged proteins and other haze-forming particles in wine. This causes the particles to settle out of the wine, leaving it clear and bright.

Bentonite can be used at any stage of the winemaking process, but it is most commonly used after fermentation. It can be added to the wine must, juice, or finished wine. The dosage of bentonite will vary depending on the type of wine being made, the desired clarity, and the amount of haze-forming particles in the wine.

Gelatin finings are a type of fining agent that is commonly used in winemaking to clarify wine and remove suspended particles. Gelatin is a protein that binds to and removes tannins, colloids, and other particles from wine. This can result in a clearer, more stable wine with improved flavor and aroma.

Gelatin finings are derived from animal collagen, so they are not suitable for vegans or vegetarians. However, they are a very effective clarifying agent and are widely used by both commercial and home winemakers.

Chitosan is a natural polymer derived from the shells of crustaceans. It is a powerful clarifying and fining agent that is commonly used in winemaking to remove suspended solids, such as yeast cells, bacteria, and proteins. Chitosan can also be used to reduce haze and improve color stability in wine.

Chitosan works by binding to suspended solids and forming flocs that settle to the bottom of the wine. The flocs can then be removed by filtration, leaving the wine clear and bright.

Chitosan is a safe and effective fining agent that is approved for use in organic winemaking. It is also a good choice for winemakers who are looking to avoid using animal-derived products.

Kieselsol is a colloidal silica that is commonly used in winemaking to clarify and fine wine. It is a highly effective fining agent that can remove a wide range of particles from wine, including proteins, tannins, and yeast. Kieselsol is also known for its ability to remove haze from wine.

Kieselsol works by attracting and binding to charged particles in wine. Once the particles are bound to the kieselsol, they form larger aggregates that settle to the bottom of the wine. This process can be accelerated by using a centrifuge or filter press.

Kieselsol is a versatile fining agent that can be used to clarify and fine both white and red wines. It is typically used in conjunction with other fining agents, such as bentonite or chitosan.

Dry pectic enzyme is a natural enzyme that helps to break down pectin, a substance that is found in fruit cell walls. Pectin can cause cloudiness in wine, so using dry pectic enzyme can help to clarify wine and make it more visually appealing.

Dry pectic enzyme can also help to improve juice yield and pressability, making it a valuable tool for winemakers. It is also effective at breaking down pectin in red wine skins, which can help to extract more color and flavor from the grapes.

Irish moss, also known as carrageenan, is a seaweed that is commonly used in winemaking as a clarifying and fining agent. It is a natural product that is safe and effective, and it does not significantly affect the flavor or aroma of wine.

Irish moss works by binding to proteins and other suspended solids in wine. This causes the solids to clump together and settle to the bottom of the wine, where they can be removed by filtration. Irish moss is particularly effective at removing haze-causing proteins, such as those that are responsible for chill haze and bottle haze.

Sparkolloid is a proprietary clarifying agent that is effective against a wide range of hazes, including protein haze, yeast haze, and metal haze. It is made from a combination of cellulose and diatomaceous earth, both of which are natural ingredients.

Sparkolloid works by attracting and adsorbing colloidal particles in the wine. These colloidal particles are responsible for making the wine hazy. Once the colloidal particles have been adsorbed by the Sparkolloid, they settle to the bottom of the wine and can be removed by filtration.

Sparkolloid is a very effective clarifying agent and can be used to clarify both white and red wines. It is also a relatively gentle clarifying agent and does not significantly affect the flavor or aroma of the wine.

Yeast energizer is a blend of nutrients and vitamins that is specifically designed to support yeast health and activity during fermentation. It contains a variety of essential nutrients, including diammonium phosphate (DAP), magnesium sulfate, and zinc sulfate. It also contains vitamins B1, B2, and B6, which are essential for yeast metabolism.

Yeast energizer can be used to improve the fermentation process and to produce higher quality wines. It is especially helpful for fermenting high-gravity wines or wines that are made with difficult-to-ferment yeast strains.

Yeast nutrient is a blend of essential nutrients that are required by yeast for efficient fermentation. These nutrients include nitrogen, phosphorus, potassium, and magnesium. Yeast nutrient can be added to wine must or juice before fermentation, or it can be added during fermentation to help boost the yeast population and ensure complete fermentation.

Using yeast nutrient in winemaking has a number of benefits, including:

• Promotes efficient fermentation
• Reduces the risk of stuck fermentation
• Improves the quality of the wine
• Enhances the flavor and aroma of the wine

Yeast nutrient is a good choice for all types of wine, but it is especially beneficial for wines that are made with high-acid grapes or with grapes that have low levels of natural nutrients. Yeast nutrient can also be used to help improve the fermentation of wines that are made with wild yeast.

Diammonium phosphate (DAP) is a nutrient that is essential for yeast growth and fermentation. It is a source of nitrogen, which is required by yeast to produce amino acids, proteins, and other essential compounds.

DAP is a particularly important nutrient for winemaking because it can help to improve the quality of the wine. DAP can help to:

• Improve yeast fermentation activity
• Reduce the risk of stuck fermentation
• Produce cleaner flavors and aromas in wine
• Improve the color and stability of red wines

DAP is a safe and effective nutrient that can be used to improve the quality of any wine. It is a good choice for both new and experienced winemakers.

Go-Ferm is a yeast rehydration nutrient that is specifically designed for winemaking. It is a blend of vitamins, minerals, and amino acids that help yeast to quickly rehydrate and begin fermentation.

Go-Ferm is especially beneficial for rehydrating dry yeast, as it provides the yeast with the nutrients it needs to quickly come out of dormancy and begin fermenting. Go-Ferm can also be used to rehydrate active dry yeast, but it is not necessary.

In addition to rehydrating yeast, Go-Ferm also provides yeast with the nutrients it needs to ferment efficiently. This can help to improve the quality of the wine and reduce the risk of fermentation problems.

Amylase enzyme is a complex protein that breaks down starch into sugar. This is useful in winemaking because it can help to convert the starches in grapes into fermentable sugars, which the yeast will use to produce alcohol.

Amylase enzyme can be added to wine must (crushed grapes) or juice to help with the following:

• Increase the sugar content of the must or juice, which can increase the alcohol content of the finished wine
• Improve the fermentation process, which can lead to a cleaner, better-tasting wine
• Reduce the risk of stuck fermentation
• Help to clarify the wine by breaking down haze-causing starches

Amylase enzyme is a safe and effective product that is widely used by winemakers. It is available in a variety of forms, including liquid, powder, and granules.

Campden tablets are a potassium metabisulfite product that is commonly used in winemaking to sanitize equipment, prevent spoilage, and control oxidation. They are a safe and effective way to protect your wine from harmful bacteria and yeasts.

Campden tablets can be used at any stage of the winemaking process, from crushing to bottling. To sanitize equipment, simply dissolve a campden tablet in water and soak the equipment for at least 30 minutes. To prevent spoilage, add a campden tablet to the must or juice before fermentation. To control oxidation, add a campden tablet to the wine after fermentation.

Potassium sorbate is a white, odorless, and tasteless powder that is used in winemaking to inhibit the growth of yeast and mold. It is a safe and effective product that has been used for centuries by winemakers.

Potassium sorbate is typically added to wine after fermentation is complete, but it can also be added before fermentation to prevent the growth of wild yeast and bacteria. Potassium sorbate is especially effective in preventing the growth of yeast that can cause secondary fermentation in bottled wines.

Potassium metabisulfite (KMS) is a versatile winemaking product that can be used for a variety of purposes, including:

• Sanitizing equipment: KMS can be used to sanitize winemaking equipment, such as carboys, bottles, and hoses.
• Preventing oxidation: KMS can be added to wine to prevent oxidation, which can cause wine to lose its flavor and aroma.
• Killing wild yeast and bacteria: KMS can be used to kill wild yeast and bacteria in wine, which can help to prevent spoilage.
• Promoting malolactic fermentation: KMS can be used to promote malolactic fermentation, a secondary fermentation that converts tart malic acid into softer lactic acid.

KMS is a safe and effective product that is widely used by winemakers. It is available in a variety of forms, including powder, granules, and tablets.

Sodium metabisulfite is a versatile winemaking agent that is used primarily as an antioxidant, sterilant, and stabilizer. It is a white, crystalline powder that is soluble in water. Sodium metabisulfite is available in a variety of purities, but the most common purity for winemaking is 99%.

When added to wine, sodium metabisulfite releases sulfur dioxide gas (SO2). Sulfur dioxide is a natural preservative that has been used for centuries to prevent wine from spoiling. It works by inhibiting the growth of bacteria and wild yeasts, and by protecting the wine from oxidation.

Sodium metabisulfite is a very effective antioxidant and can help to preserve the fresh fruit flavors and aromas of wine. It can also be used to stabilize wine and prevent it from browning.

Potassium bitartrate, also known as cream of tartar, is a natural byproduct of winemaking. It is a white, crystalline powder that is soluble in water. Potassium bitartrate is used in winemaking for a variety of purposes, including:

• Reducing acidity: Potassium bitartrate can be used to reduce the acidity of wine. This is because potassium bitartrate is a salt of tartaric acid, the primary acid found in grapes. When potassium bitartrate is added to wine, it reacts with tartaric acid to form a less acidic salt.
• Stabilizing wine: Potassium bitartrate can also be used to stabilize wine. This is because potassium bitartrate can precipitate out of wine when it is cold. This process, known as cold stabilization, can help to remove impurities from the wine and make it more stable.
• Promoting malolactic fermentation: Potassium bitartrate can also be used to promote malolactic fermentation. Malolactic fermentation is a secondary fermentation that converts malic acid, another acid found in grapes, into lactic acid. Lactic acid is a softer acid than malic acid, and it can give wine a more mellow flavor.

Calcium chloride is a food-grade mineral salt that is commonly used in winemaking to clarify wine, stabilize wine against protein haze, and increase the acidity of wine. It is also a good source of calcium, which is an important nutrient for yeast.

Dextrose, also known as corn sugar, is a fermentable sugar that is commonly used in winemaking to increase the sugar content of wine. This can be done to increase the alcohol content of the wine, to improve its sweetness, or to adjust its balance.

Dextrose is a very effective fermentable sugar and is easily assimilated by yeast. It is also a relatively inexpensive sugar, making it a good choice for budget-conscious winemakers.

Dextrose can be added to wine at any stage of the winemaking process, from crushing to bottling. However, it is most commonly added to must (grape juice) before fermentation begins. This allows the yeast to have a consistent supply of sugar to ferment, which can help to improve the quality of the wine.

Maltodextrin is a complex carbohydrate that is made from corn, rice, or potato starch. It is a white, odorless, and tasteless powder that is soluble in water. Maltodextrin is often used in winemaking to add body and mouthfeel to wine. It can also be used to improve the stability of wine and to prevent browning.

Maltodextrin is a fermentable sugar, but it is not fermented as efficiently as other sugars, such as glucose and fructose. This means that it can add sweetness to wine without significantly increasing the alcohol content. Maltodextrin is also a good source of energy for yeast, and it can help to improve fermentation kinetics.

Gypsum, also known as calcium sulfate, is a natural mineral that is commonly used in winemaking to adjust acidity, improve mouthfeel, and prevent haze. It is a safe and effective product that has been used for centuries by winemakers.

Gypsum works by adding calcium ions to the wine. Calcium ions bind to tartaric acid, the primary acid found in grapes, to form calcium tartrate. Calcium tartrate is a precipitate that settles to the bottom of the wine and can be removed by filtration. This can help to reduce the acidity of the wine.

Gypsum can also improve the mouthfeel of wine by making it fuller and rounder. It can also help to prevent haze by binding to proteins and other colloidal particles in the wine. These particles are responsible for making the wine hazy.

Gypsum is a good choice for acid reduction and mouthfeel improvement in both white and red wines. It can also be used to prevent haze in white wines.

Glycerine, also known as glycerol, is a natural sugar alcohol that is found in many fruits and vegetables, including grapes. It is a versatile additive that can be used in winemaking to improve the mouthfeel, sweetness, and body of wine.

Glycerine is a colorless, odorless, and viscous liquid that is soluble in both water and alcohol. It is a non-fermentable sugar, so it will not add alcohol to wine. However, it will add sweetness to wine and make it feel more full-bodied and viscous in the mouth.

Glycerine is often used in winemaking to improve the mouthfeel of red wines. It can also be used to sweeten white wines or to add body to lighter-bodied wines. Glycerine can be added to wine at any stage of the winemaking process, but it is typically added after fermentation is complete.

American oak chips are a versatile and cost-effective way to add oak flavor to your wine. They are made from American oak staves that are chipped down and toasted to create a variety of flavors, from subtle vanilla and coconut to bold smoke and spice.

American oak chips can be used to age both white and red wines. They can be added to the wine during fermentation, during aging, or as a finishing touch before bottling. The amount of time that the chips are in contact with the wine will determine the intensity of the oak flavor.

American oak chips are a good choice for winemakers who are looking to add a subtle oak flavor to their wine without overpowering the fruit flavors. They are also a good choice for winemakers who are on a budget.

French oak chips are a convenient and affordable way to add the complex flavors and aromas of French oak to your wine. They are made from seasoned French oak staves and are available in a variety of toast levels, from light to heavy.

French oak chips can be added to wine at any stage of the winemaking process, from fermentation to aging. They are typically added to red wines, but they can also be used to make white wines more complex.

The flavor and aroma profile of French oak chips will vary depending on the toast level. Light toast chips will impart subtle notes of vanilla and spice, while medium toast chips will add more pronounced flavors of toasted oak, caramel, and coffee. Heavy toast chips will impart bold flavors of roasted oak, chocolate, and smoke.

Oak flavoring liquid is a concentrated extract of oak that can be used to add oak flavor and aroma to wine. It is a quick and easy way to add the complexity and sophistication of oak aging to your wine without having to wait for years.

Oak flavoring liquid is made from oak chips or staves that have been soaked in water or wine. The resulting extract contains all of the flavor and aroma compounds that are found in oak, including vanillin, tannins, and lactones.

Oak flavoring liquid can be used to add oak flavor to both white and red wines. It is especially popular for use in white wines, as it can help to add body and complexity to these wines. Oak flavoring liquid can also be used to enhance the oak flavor in red wines.

Wine tannin powder is a concentrated form of tannins that can be used to add structure, body, and complexity to wine. Tannins are naturally occurring compounds found in grape skins, seeds, and stems, as well as in other plants, such as oak trees. They are responsible for the astringent mouthfeel that is characteristic of many red wines.

Wine tannin powder can be used to supplement the tannins that are naturally present in grapes, or to add tannins to wines that are made from white grapes or other fruits. It can also be used to adjust the tannin level of wine that is already made.