The grey blanket that has been our sky for the past few days has been torn asunder today to reveal lovely shades of blue streaked with some white clouds. It has brought colour into the world, giving vibrancy to the landscape and causing the snow to glisten and showcase its whiteness before melting away. How important colour is to our understanding and appreciation of the world. It adds so much….
Today I want to look at some of the things that are added to alcohol, including things that affect the colour of what we drink. I am not talking about mixers or cocktails – they might get a mention in a later post. Neither am I talking about the despicable act of “spiking” drinks with drugs such as Rohypnol – but I will attach some advice about this at the end of the post. Here I am interested in the substances that are added to alcoholic drinks during the various stages of production.
In general terms, substances are added in order to maintain consistency of quality across batches, to act as preservatives so harmful yeasts and bacteria do not spoil the product, to affect the flavour and/or aroma (e.g., to highlight some aspects or to mask or reduce others), and to impart specific flavours (e.g., fruits, herbs and spices). I began by researching the additives used by wine producers and then looked at those used by beer brewers. I think I would need a degree in chemistry to understand everything I came across! There is no way I can provide a comprehensive list, so I have selected a few examples to add a bit of spice and flavour to my post.
It is important to note that products will not contain all of these additives and that some will be found in both beers and wines. The big commercial producers are most likely to use a wider range of additives for reasons of consistency and economy, while small producers tend to rely more on traditional methods that reduce the need for a lot of additives. Having said that, even small craft breweries use additives and some are allowed under the revised purity rules (Reinheitsgebot) for beer production in Germany. Countries vary with regard to their labelling laws, but a lot of the additives do not have to be listed. Sulphites beyond a certain concentration have to be listed because some people are sensitive to them.
Which leads me nicely to…sulphites (or sulfites)! These are a group of substances like sulphur dioxide which occur naturally in grapes and other produce, but are often added to beers and wine during the stage of fermentation. They “put a brake” on the fermentation process and also act as a preservative by stopping the growth of harmful bacteria. All wines and beers contain sulphites whether at natural levels (such as in organic wines and beers) or as additives – they usually just vary in terms of concentration. Food regulatory authorities deem them to be safe in the concentrations found in food and drink – they are found in a wide range of products, such as dried fruits
Along similar lines, let me carefully introduce you to dimethyl dicarbonate (DMDC, known commercially as Velcorin). This is another very effective preservative that kills yeast and bacteria in wine. So effective is it, that workers have to wear hazmat suits when adding it to the wine during fermentation! This highly toxic substance can be absorbed through the skin and lungs. Fear not – in the description I read it said that thanks to chemistry, after 24 hours “the wine is no longer lethal”! It makes me think we should drink to each other’s survival rather than health!
I started the post pondering on the importance of colour. My next guest on the show is Mega Purple – how I wish I had seen them in concert! This is a patented pigmented juice concentrate used to add colour to wine and a bit of oomph due to its residual sugar content. And sweetly onwards, some producers add extra sugar during fermentation. This is largely frowned upon by purists. It happens mostly in cooler climates where the grapes have not ripened sufficiently to produce enough sugar for the yeast to feed upon. Also, it is a cheap shortcut where there might be poor vineyard management. There is a word for it, but that will be a quiz question!
How seamlessly I move through my posts – the next topic was actually a quiz question yesterday! Finings are substances used to clarify wine and beer before they are filtered. The substances bind with proteins and other unwanted bits and bobs in the mixture, and then sink to the bottom of the vat leaving the liquid clear. Common fining agents include gelatin, albumen and lactose from animal sources. That is why a lot of beers and wines are not suitable for vegans. One common agent is isinglass – this is a kind of gelatin made from the swim bladders of fish. Who on earth had the idea of producing that?! The good news is that there are now vegan-friendly finings, such as bentonite clay – a fine powder derived form volcanic ash.
Well, that just about wraps up additives for today. Nothing more to add! Please don’t let it interfere with your pleasure of drinking – everything in moderation of course!
How to Keep Safe in Pubs, Clubs and Bars
Some simple tips to reduce the chances of becoming a victim of drink spiking. Both men and women can become targets for having their drinks spiked. While most people associate spiking with drugs such as benzodiazepines, it is actually alcohol that is most commonly used. Someone may add alcohol to your non-alcoholic drink or add extra alcohol to your drink (e.g. adding a shot to your wine or beer).
- Keep sight of your drink at all times. If you need to leave the table or bar, ask a trusted friend to keep an eye on it for you.
- Do not accept drinks from strangers, but..
- If you want to accept the drink, witness it being prepared at the bar and preferably take it directly from the bar staff.
- In the UK – if you feel threatened, vulnerable or unsure, approach a member of staff and ask for Angela. This will alert them to your situation and help them take steps to protect you (e.g., arranging a taxi).
- If you suspect that your drink has been spiked, please report it to a member of staff. This helps to keep everyone safe.
Alcohol Trivia Quiz
Yesterday’s answers:
1. The Eagles
2. Yes. Grape juice is colourless – the colour comes from the grape skin.
3. Finings are substances used to clarify beer and wine.
Today’s questions:
1. What do the following women have in common?
Madame Pompadour, Marie Antoinette, Empress Josephine, Claudia Schiffer, Kate Moss
2. Who wrote “Cider With Rosie”?
3. What is terroir?
Thank you, I hope you have found this post interesting. Until next time, keep safe and well.
Understand Yourself Better 