WICHITA FALLS, TX (KAUZ) - What's in your wine? The answer might surprise you.
Watch the video above for a full report on how some commercial wine makers are relying on "tricks" to make a consistent, affordable product.
Wine Enthusiast Magazine compiled this list of additives in some wines:
- Sulfur dioxide/Sulfites
- Preserves the integrity of the wine.
- Potassium Sorbate
- Like sulfur, potassium sorbate (also used in cheese and yogurt) wards off bad bacteria. In sweet wine, it’s often used to prevent further fermentation once bottled.
- Tannin powder
- Can increase astringency of certain varieties.
- Used to lover sugar/alcohol levels
- Certain enzymes help cull compounds from the skin and help clear out any impure, microscopic crud leftover from fermentation.
- When faced with underripe grapes, winemakers may add sugar to still wines to increase alcohol levels.
- Mega Purple
- A brand of wine-grape juice concentrate, Mega Purple boosts both color and sugar level.
- Oak chips or powders
- Used to mimic oak barrel flavoring.
- Acids and acid powders
- Can be added to increase acidity in wine.
- Yeast, key to converting grapes, can also impact aroma and flavor.
- Mammal proteins
- Egg whites and gelatin are especially effective in clarifying red wines.
- Bentonite Clay
- In addition to absorbing, it helps reduce astringency. It’s common in toothpaste.
- PolyVinylPolyPryrolidone, or PVPP, is a workhorse. It eliminates ugly colors and helps stabilize the wine.