Antioxidant for wine making?

Question

my father is making wine, and after fermentation, our guide from the store tells us to add an antioxidant. what antioxidant is used, and do we need it?

Answer 1

If the guy from the store is recommending something, the smartest thing you can do is ask HIM what he means.

Perhaps you mis-heard what he recommended. Perhaps he had something specific in mind. There's no way anybody here will know what the guy had in mind.

Answer 2

Antioxidant In Wine

Answer 3

I believe you have confused antioxidant with an additive used in wine before bottling to prevent fermentation from starting up again.

The antioxidant is something that occurs as a natural happening in the making of wine. Red's naturally have amounts which vary according to the wine, and has a natural health advantage.

Fermentation is usually completed and the possibility of it starting up again is small, however if your going to store the wine for quiet some time (which most people do) then you add potassium or sodium metabisulphite which keeps this from happening.

if you are making wine from natural fruit stock, then you will also add this to the juice or fruit juice mixture before you add the yeast in the form of cadmium tablets. this kills the natural yeasts that are on the fruit and after 24-36 hours you will then add the yeast. This allows you to use a specific yeast for the specific fruit you are using.

Enjoy your wine making, know you are probably making a better wine than you purchase.

Answer 4

Sodium metabisulfite is usually used. You can get it as a powder or as tablets called Campden Tablets. Potassium metabisulfite is also widely used.

Answer 5

yeast perferably wine yeast..... cost more then regular...