Reduced-additive brewing and winemaking

  • C. S. Stockley
  • T. N. Sneyd
  • T. H. Lee


Wine and beer are traditional beverages, the consumption and production of which date back many centuries. Winemaking and brewing may no longer be regarded simply as an art, but the consequence of both scientific and intuitive input. To produce a wine or beer of high, or at least good, quality is the objective of every winemaker or brewer. The perception of quality can be both tangible and intangible. There are specific regulations and requirements, which, if followed, indicate that a wine or beer of good quality has been produced. The specific regulations governing the making of a quality wine versus table wine in the European Community (EC) are an example of this. In Australia, a wine satisfies certain basic parameters of quality if it is made according to the Food Standards Code (section P4) pertaining to wine and wine products, in the USA according to the Code of Federal Regulations of the Bureau of Alcohol, Tobacco and Firearms, and in the EC according to specific wine regulations such as 822/87 (of 16 March 1987, on the common organisation of the market in wine).


Lactic Acid Bacterium Sulphur Dioxide White Wine Sorbic Acid Malolactic Fermentation 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


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Further reading

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Copyright information

© Springer Science+Business Media Dordrecht 1993

Authors and Affiliations

  • C. S. Stockley
  • T. N. Sneyd
  • T. H. Lee

There are no affiliations available

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