An artificial sweetener that can be used to sweeten dry wines without the problem of re-fermenting.
The more common name for lees. The debris that accumulates in the bottom of the jar during fermentation.
A special fining that clears wine rapidly ensuring the sediment “sticks” to the bottom of the fermentation vessel. This product is included together with freeze-dried isinglass
in the Harris Vin Clear sachets.
SPECIFIC GRAVITY (SG.)
The density of a liquid compared with water. If it is less that 1.000, it is lighter than water, if more than 1.000 it is heavier.
The stopping of the fermentation process and the prevention of re-fermentation by adding potassium sorbate and campden tablets.
The short name for sodium metabisulphite, an effective preservative.
Recommended doses should not be exceeded
A long plastic tube used for racking and bottling the wine.