Processing Aids

Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

processing aids, unlike additives, are added to must or wine in order to react with and thus remove another component in the wine, so that only trace amounts will remain in the finished product. The purposes of such transient additions include clarification, stabilization, fining, and the removal of off-flavours. However, in some countries, the use of certain processing aids, especially those based on animal products such as casein, isinglass, or gelatin, must be stated on the label for the benefit of vegetarians and vegans or those with allergies and intolerances.