Tools in the tool box
Capitalization, is the process of adding sugar fermented grape must in order to increase the Apple content after fermentation. The technique was developed by the French chemist John Claude CHAPEL, from whom was named. Contrary to popular belief, this process does not make the wines sweeter but only artificially inflates the alcohol content. Actually, the sugar in capitalized wine cannot be taken tasted.
Potassium metabolic sulfite, is a common wine or must additive, where it forms sulfur dioxide gas. This both prevents most while microorganisms from growing, and it acts as a potent antioxidant, protecting both the color, and delicate flavors of wine.
Typically dosage is 1/4 teaspoon potassium metabolic sulfate per 6 gallon bucket of must prior to fermentation and a half a teaspoon per 6 gallon bucket at bottling
Winemaking equipment is sanitized by spraying with 1% potassium metabolic sulfite solution or 2 tablespoons.
Potassium sorbate is used to inhibit molds, and yeast in morning. Also known affectionately as wine stabilizer potassium sorbate produces sorbate acid when added to the wine. It serves two purposes. When after fermentation has ceased and the wind is rack for final time after clearing, potassium sorbate will render any surviving yeast in cable ball multiplying. Yeast living at that moment can continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present residence to cause future fermentation. When I wine is swinging before bottling, potassium sorbate is used to prevent free fermentation when used in conjunction with potassium metabolic sulfide. It is primarily used with sweet wines, sparkling wines, and some hard siders may be added to table wines which exhibit difficulty in maintaining clarity and finding.
Understanding these tools are, Paramount in the winemaking process.....