Food additives, enzymes, yeast & bacteria
Extensive listings available for manufacturers and suppliers of
food additives, enzymes, wine chemicals and yeast and bacteria to
the Australian wine industry.
Food additives include a wide range of products and include such
groups as preservatives, food colourings and emulsifiers.
Chemicals for the wine industry are also included and cover a range
of specific products such as food acids – tartaric acid and citric
acid. Tannins, oils, stabilisers such as bentonite and gum arabic.
Listings of yeast and bacteria suppliers include both yeast and
bacteria manufacturers and distributors. Types of bacteria include
lactic acid bacteria are introduced into the wine. Wine yeasts are
also referred to as brewers yeast for yeast fermentation.
Wine enzymes
Enzymes are proteins used in winemaking that:
- Assist in settling and clarifying must.
- Improve the varietal aroma of certain wines.
- Improve the colour of red wine.
- Improve the filterability of wine.
Question to ask your supplier
- How much enzyme is needed?
- At what minimum temperature will the enzyme still work?
- How much time should the enzyme be in contact with the must/wine?
- Can the enzyme be used for both red and white winemaking?
Wine yeasts
Yeasts are required to make wine by converting sugars in must to alcohol (ethanol) and carbon dioxide.
Questions to ask your supplier
- How do you rehydrate your yeast?
- What type of wine is your yeast suited for?
- What is the alcohol tolerance and temperature range of your yeast?
- What is the lag phase and fermentation rate? (Short, medium, long)
Malolactic bacteria
Malolactic bacteria is added to wine after alcoholic fermentation to convert malic to lactic acid.
Questions to ask your supplier
- How do you rehydrate your bacteria?
- How much do I add to my wine?
- What affect do pH, sulphur dioxide and ethanol in wine have on your bacteria?
- What is the optimum temperature range for fermentation?