Products
Derived from the scientific understanding of wine, enological products play a crucial role in the development of wine, aligning with its inherent nature and the objectives of winemakers.
These products have diverse origins, including biological sources like yeasts, bacteria, and enzymes. Origins can be plant-based components such as grape or wood tannins and gum arabic, animal-derived substances like fish fining agents and porcine gelatin, minerals like bentonite, and chemical compounds like sulfur dioxide and PVPP.
In the realm of winemaking practices, enological products primarily serve to overcome winemaking or naturally occurring challenges such as oxidation, bacterial contamination, tartaric precipitations, biogenic amine formation, aromatic deviations, and protein haze. By addressing these issues, the winemaker can enhance the wine’s quality and ensure its optimal expression when enjoyed.
Furthermore, enological products are not compatible with food regulations and adhere to specific qualitative standards outlined in the Code of Federal regulations 27 CFR §24.247, which fall under the TTB’s and FDA’s regulatory supervision.