Sulphur dioxide and sulphites
Sulphur dioxide and its sulphite salts are used to inhibit some microbes and oxidation and to keep colour in fruit and wine. They are added as sulphur fumes, as sulphites or as metabisulphites.
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 covers1Additives and aids
Verjuice
Verjuice is the sharp juice pressed from unripe grapes, and sometimes from crab apples or other sour fruit. Medieval cooks used it where later kitchens reached for vinegar or lemon.
Baking powder
Baking powder is a dry chemical leavener that combines bicarbonate with acid-reacting ingredients and a carrier. Moisture and heat release carbon dioxide for quick breads, batters and griddle cakes.
MSG (monosodium glutamate)
Monosodium glutamate is a crystalline savoury seasoning whose glutamate contributes umami to foods.
Pectic enzyme
A family of pectin-active enzyme preparations used in fruit and beverage processing. Exact activities and formulations vary; the linked Concord recipe and its current powder product give conflicting use rates.
Koji culture: named mold, substrate and enzyme system
Koji is steamed grain — rice, barley, soybean or wheat — grown out with a food-grade Aspergillus mold until the kernels carry working enzymes. It is bought or cultivated, and it converts starch and protein for the foods that follow.
Wine tannin
Plant polyphenol preparations used in winemaking. The Concord recipe specifies one teaspoon but gives no botanical source, chemical class, manufacturer or mass.
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.
Tartaric acid
Tartaric acid is a crystalline food acid associated with grapes and wine; it gives sourness and is distinct from its potassium salt, cream of tartar.
Cream of tartar
Cream of tartar is a grape-derived potassium tartrate salt used as a dry baking acid, foam aid and measured syrup ingredient.
Acid blend
Acid blend is a commercial mixture of food acids for winemaking. Supplier formulas differ, and pH, titratable acidity and tartness describe different effects of an addition.
Paraffin wax
Paraffin wax is a solid mixture of hydrocarbons that cheesemakers melt and dip cheese in to slow moisture loss and keep surface mould off. Modern cheese waxes are usually blends.
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.
Campden tablets
Campden tablets portion a metabisulfite salt for particular wine, cider or other fermentation uses. Tablet strength and the resulting free sulfur dioxide depend on the product and liquid.
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.
Baking soda
Baking soda is food-grade sodium bicarbonate, a single alkaline powder that releases carbon dioxide when it meets acid in a wet batter. It lifts quick breads without a living culture.
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.
Citric acid
Citric acid is a sour, crystalline food acid found in fruit and made industrially by fermentation. In quick mozzarella it directly acidifies milk before the rennet set.