Wine Additives for Improving the Taste, Aroma and Quality of Wine

A composition comprising an aqueous solution of ascorbic acid having a concentration of about 223 g/L to about 273 g/L and gum Arabic having a concentration of about 46 g/L to about 56 g/L.

A composition comprising an aqueous solution of gelatin having a concentration of about 42 g/L to about 52 g/L, gum Arabic having a concentration of about 86 g/L to about 106 g/L, ascorbic acid having a concentration of about 9.9 g/L to about 11 g/L and potassium metabisulfite having a concentration of about 12 g/L to about 15 g/L.

A method for reducing the astringency and bitterness of a wine comprising the steps of:

• providing a volume of a composition comprising an aqueous solution of gelatin having a concentration of about 45 g/L to about 55 g/L, gum Arabic having a concentration of about 92 g/L to about 112 g/L and copper sulfate having a concentration of about 0.014 g/L to about 0.018 g/L to a glass of wine and
• mixing said glass of wine.

A method for reducing the bitterness of a wine comprising the steps of:

• providing a volume of a composition comprising an aqueous solution of ascorbic acid having a concentration of about 223 g/L to about 273 g/L and gum Arabic having a concentration of about 46 g/L to about 56 g/L to a glass of wine and
• mixing said glass of wine.

A method for reducing the oxidation of wine after the bottle of wine has been opened comprising the steps of:

• providing a volume of a composition comprising an aqueous solution of gelatin having a concentration of about 42 g/L to about 52 g/L, gum Arabic having a concentration of about 86 g/L to about 106 g/L, ascorbic acid having a concentration of about 9.9 g/L to about 11 g/L and potassium metabisulfite having a concentration of about 12 g/L to about 15 g/L to said opened bottle of wine.