Wine additives

A list of additives permitted for use in the production of wine under EU law.

Type or purpose of addition Permitted additives
Acidification tartaric acid
Clarification calcium alginate
potassium alginate
potassium caseinate
casein
isinglass
silicon dioxide
edible gelatine
acacia (gum arabic)
milk/lactalbumin
proteins of plant origin
ovalbumin (egg white)
alumino silicates
ferrous sulfate
Decolourants polyvinyl-polypyr-rolidone (PVPP)
activated charcoal
Deacidification lactic bacteria
neutral potassium tartrate
potassium bicarbonate
calcium carbonate
Deodorant copper sulfate
Elaboration oak chips
metatartaric acid
water
Enrichment concentrated grape must
rectified concentrated grape must
saccharose
tannin
oxygen
Enzymes betaglucanase
pectolytics
urease
Fermentation fresh lees
ammonium bisulphite
thiamine hydrochloride
yeast cell walls
yeasts for wine production
diammonium phosphate
ammonium sulphate
ammonium sulphite
Sequestrants fresh lees
potassium ferrocyanide
calcium phytate
citric acid
Stabilisation calcium tartrate
potassium bitartrate
yeast mannoproteins
Preservatives sorbic acid
sulphur dioxide
argon
nitrogen
potassium bisulphite
dimethyl dicarbonate (DMDC)
carbon dioxide
potassium metabisulphite/disulfite
allyl isothiocyanate
lysozyme
potassium sorbate
ascorbic acid

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