Wine tannin
Plant polyphenol preparations used in winemaking. The Concord recipe specifies one teaspoon but gives no botanical source, chemical class, manufacturer or mass.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All additives21
Brewing and wine additives8
Food acids5
Chemical leaveners2
Enzyme ingredients2
Sulphites2
Flavour additives1
Wrapping leaves and covers1
Brewing and wine additives8Food acids5Chemical leaveners2Enzyme ingredients2Sulphites2Flavour additives1Wrapping leaves and covers1Brewing and wine additives
Bentonite
A swelling mineral clay used as a processing aid in a named beer recipe's primary fermentation; it helps remove suspended haze-active material as sediment.
Gypsum
Gypsum is calcium sulfate dihydrate, a mineral salt that brewers dissolve in water for its calcium and sulfate and that tofu makers use to set soy curd.
Gelatin
Gelatin is animal collagen partly broken down to dissolve in hot water and set as a gel on cooling, used for jellies and sweets and to fine beer and wine.
Whirlfloc
Whirlfloc is a tablet of processed Eucheuma red seaweed, rich in carrageenan, that brewers add to the boiling kettle so that wort proteins clump and settle out as cold break.
Irish moss
Red seaweed sold as dried material or a concentrated fining, connecting carrageen desserts and coastal trade with the separation of protein material in brewing wort.
Crude tartar
A mixed crystalline wine-vessel deposit, chiefly potassium hydrogen tartrate, used historically in wine recipes and recovered for refining into purer products.
Yeast nutrient
Yeast nutrient is a family of winemaking and cidermaking additions that supplies nutrients for fermentation. Its composition varies; the linked cider and Concord wine recipes do not name a product.