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This term refers to must which has been boiled down or unfermented grape juice which is then used to flavor or color wine.
A sophisticated chemical process used to eliminate potassium bitartrate (cream of tartar) from wine.
IPR in Portugal refers to wines which come from a demarcated region. Portugal was 25 years ahead of France's 1855 Appellation d'Origine Controllee (AOC) in classifying "quality wine." There are currently nine Denominacao de Origem Controlada (DOC) or Regiao...
This natural protein, derived from sturgeon, is used as a gentle and effective natural fining agent to help produce clarity in wines. A minimum of one month's settling time is required by this fining agent.
Iso-ascorbic acid is used to prevent oxidation of color and flavor in juice and wine.
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