These wine preservatives are a must-know for keeping wine preserved in bottles and in the winemaking process.
Winemaking can be a risky craft due to the high potential of mistakes which lead to spoilage, or worse, wine that gets you sick.
A common question, what are wine preservatives and what is used to ensure wine preservation?
Winemaking can be more than just grapes and yeast. During my time in wineries, we would add preservatives into the wine to ensure fermentation is complete, and for overall shelf life.
However, we added the minimal amount of additives as possible.
You will learn the 4 key wine preservatives, what sulfites are and how they affect wine, plus additional tips on wine preservation for opened bottles.
4 Key Wine Preservation Techniques
As you might know, the practice of fermentation is a natural preservation technique. People will ferment fruits and vegetables to extend their shelf life and enjoy months down the road.
The same idea is for wine (and beer). Grapes are fermented in the winemaking process which ultimately preserves them.
Hence, why they can stay in a wine bottle for 10 years and still be drinkable!
1. Alcohol content as wine preservation
Much like fermentation practices are used to preserve fruits and vegetables, fermenting wine (and beer) do the same thing.
Exactly why aged beer and wine is still good!
Though, just using alcohol as a preservative is not enough. Anything below ~20% ABV has the potential for bacterial and mold growth.
That is why is is CRUCIAL to clean and sanitize all of your equipment and ensure your wine is reaching the desired ABV (12-15%).
The best thing to use is Star Sans. It is an industrial sanitizer for winemaking and beer brewing to ensure you do not get unwanted bacteria or mold growth.
To ensure your wine is reaching 12-15% ABV, use a hydrometer.
Ensuring your wine has a standard ABV will help prevent a humiliating spoilage incident!
2. Tannins
For wine, tannins are a great wine preservative and here's why:
Tannins are a natural antioxidant. They help the wine from... oxidizing, which in extreme cases can result in a spoilage crisis or even just unwanted flavors.
If you are not careful, oxidation of wine in the winemaking process can result in vinegar.
Tannins are also great when we are aging wine since they help prevent oxidation.
When making wine at home:
- Use about 1/8 teaspoon of wine tannin per gallon of wine being made.
- Use at your discretion, if you enjoy tannins then you can add more.
- General rule: use between 1/8 to 1/2 teaspoon.
Here is a standard wine tannin to add to your wines! Especially if you are making herbal wines or fruit wines that do not have as much natural tannins.
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3. Acidity
The last natural wine preservative is the acidity of your wine.
Similar to the alcohol content being a wine preservative, the acidity of wine helps preserve wine by creating an uninhabitable environment for bacteria and mold growth.
Additionally, acidity helps slow the process of oxidation. Therefore, acting like the tannins AND alcohol.
Lastly, acidity aids in the aging process of wine. It develops flavor and balances sweetness.
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4. Sulfites/Sulfur Dioxide
Lastly, we have sulfur dioxide...
Sulfur dioxide, also known as the "sulfites" in wine, are used in the winemaking process for a couple reasons:
- A preservative.
- Completely stops the fermentation process.
If you have ever smelt sulfur dioxide you would understand how NO bacteria or mold would grow...
Most wine producers use a sulfur mask when they are adding sulfur dioxide to the wine barrels. It can have a toxic effect giving people headaches, nausea, etc.
Another reason for using sulfur dioxide is it stops fermentation.
In commercial wine making it is crucial to stop fermentation, or ensure fermentation is complete, before placing 100s of barrels of wine in storage... Otherwise, they would all explode!
However, many many people are resistant to drinking wine with sulfites due to the negative effects it can have on people.
For example, headaches, hives, skin rashes, stomach pain, etc.
For commercial wine, some winemakers will put it less sulfur dioxide and others will put in more. For home winemakers, it is up to your discretion!
Other Important Tips for Wine Preservation
Alternatively, there are others steps we can take to preserve wine in the wine making process and after a bottle is opened (for my wine drinkers!)
1. Use argon gas.
Using argon gas is great for the wine making process AND after a wine bottle is opened.
As stated above, oxidation can be the culprit who sabotages wine. Argon gas displaces the oxygen to prevent oxidation.
Believe it or not, wine can also absorb carbon dioxide which can be a risky endeavor for the end product.
Wine can not absorb argon gas making it superior to prevent oxidation!
Commercial winemakers will use argon gas religiously as a wine preservative during the wine making process.
This is also the most cost-effective method!
For an opened wine bottle:
- Spray the argon gas into the opened wine bottle for around 20 seconds.
- Quickly replace the cork and tighten it!
For wine fermenting in a carboy or gallon fermenter:
- Preferably, in a small opening, spray the argon gas into your fermenter.
- Spray for about 20-40 seconds depending on how large your fermenter is and how much air space you have.
- Quickly close the lid/replace airlock tightly!
- Repeat 1x per day until bottling.
For wine bottles before bottling wine:
- Spray the argon gas into the wine bottle for 30 seconds right before you place the wine inside.
- Quickly exchange the argon gas for siphon hose to fill the air space with wine before oxygen has a chance to re-enter!
As you can see, there are lots of ways to use argon gas. It can be extremely useful to preserve an opened bottle of wine that you simply can't finish in one sitting.
2. Store the opened bottle upright.
Storing the opened wine bottle upright will limit the surface area exposed to oxygen reducing oxidation.
When your bottle is unopened storing it horizontal is ideal because it keeps the cork moist which prevents it from drying out and cracking.
3. Keep chilled after opening
The cold temperatures will slow down chemical processes that otherwise distort flavors and can lead to spoilage.
It seems odd to store opened red wine in the fridge since it is best served warmer.
Though, when you are ready to drink it you can pull it out 1-2 hours before consuming to allow it to return to normal temperatures!
Overall, the 4 key wine preservers are alcohol from fermentation, tannins, acidity, and the added sulfites.
To preserve wine after opening, we can use argon gas, store it upright, and keep it in the fridge.
This post was all about wine preservatives.
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