Has a wine been enhanced with tannin powder or Mega Purple? There’s no way to know from looking at the label. F&W’s Megan Krigbaum reports.
The Truth About Additives
Anyone with the romantic notion that fermented grape juice just magically turns into wine will be astonished by the use of additives in everything from supermarket brands to cult bottlings. Since the earliest days of winemaking, producers have added a little sugar to amp up alcohol and body, employed sulfur dioxide as a preservative and used isinglass (made from fish bladders) to filter out sediment. Today, producers use acids, enzymes and more to correct perceived imbalances or help a wine look or taste more appealing.
What’s Inside That Bottle?
A look at five commonly used wine additives.