The world of wine is as much about chemistry as it is about artistry. While the romanticized vision of winemaking involves hand-picked grapes, oak barrels, and patient aging, modern wine production often incorporates additives to enhance flavor, stabilize the wine, or address potential flaws. Here, we’ll explore common additives, their regulation, benefits, potential drawbacks, and how consumers can make informed choices about what’s in their glass.

Common Additives in Wine

Sulfites (SO₂)

• Purpose: Preserve freshness, prevent oxidation, and inhibit microbial growth.
• Regulation: Sulfites are strictly regulated, with limits varying by country (e.g., 350 ppm in the U.S. for dry wines).
  • United States – Sulfites in wine are regulated by the Alcohol and Tobacco Tax and Trade Bureau (TTB) under the Federal Alcohol Administration Act. Wines containing more than 10 parts per million (ppm) of sulfites must include a “Contains Sulfites” warning on the label. Maximum allowable sulfite levels in wine: 350 ppm.
  • Reference: TTB Code of Federal Regulations (CFR) 27, Part 4.32(e).
  • European Union (EU) – Sulfite limits vary by wine type:
    • Red wines: 150 mg/L
    • White/rosé wines: 200 mg/L
    • Sweet wines: Up to 400 mg/L depending on sugar levels.
  • Reference: EU Regulation (EU) No 1169/2011 on food labeling.
• Concerns: May trigger allergic-like reactions in sensitive individuals, particularly those with asthma.
• Clarification: The vast majority of people can safely consume sulfites; reactions are rare and often confused with other sensitivities.

Tartaric Acid

• Purpose: Adjust acidity to balance the wine’s taste.
• Regulation: Considered safe and widely used in small quantities.
  • United States – Recognized as a Generally Recognized As Safe (GRAS) substance under the Food, Drug, and Cosmetic Act. Regulated by the Food and Drug Administration (FDA) and the TTB.
  • Reference: 21 CFR § 182.3311.
  • European Union – Allowed as an acidity regulator under Regulation (EC) No 1333/2008 on food additives.
• Concerns: Overuse can result in sharp, unbalanced wines.

Sugar (Chaptalization)

• Purpose: Boost alcohol content during fermentation in cool-climate wines where natural sugars may be insufficient.
• Regulation: Prohibited in some regions like California but allowed in others, such as Burgundy.
  • United States – Chaptalization is prohibited in California, Oregon, and Washington but allowed in other states under the TTB’s jurisdiction.
  • Reference: 27 CFR § 24.176.
  • European Union – Strictly regulated by the EU Common Agricultural Policy (CAP) and varies by region and wine classification. Chaptalization is generally prohibited in southern wine regions but allowed in northern areas with restrictions.
  • Reference: EU Regulation (EU) No 1308/2013.
• Concerns: Overuse can make wines taste unnaturally sweet.

Mega Purple and Coloring Agents

• Purpose: Enhance wine color for market appeal.
• Regulation: Permitted in moderation; not required to be disclosed on labels.
  • United States – Coloring agents like Mega Purple are considered GRAS substances by the FDA but are not specifically regulated under wine labeling laws unless they affect flavor or safety. Reference: Federal Food, Drug, and Cosmetic Act (FFDCA), 21 U.S.C. § 301 et seq.
  • European Union – Use of grape-derived concentrates like Mega Purple is permitted but must comply with general EU wine production laws.
  • Reference: Regulation (EU) No 1308/2013.
• Concerns: Overuse can mask flaws and homogenize flavor profiles.

Fining Agents (e.g., Egg Whites, Casein, Gelatin)

• Purpose: Clarify and stabilize wine by removing unwanted particles.
• Regulation: Widely accepted but must be disclosed if used in allergen-prone populations.
  • United States – Regulated by the FDA and TTB. Fining agents do not require disclosure unless they are allergenic residues (e.g., egg or milk proteins).
  • Reference: TTB Ruling 2012-1 and FDA allergen labeling rules.
  • European Union – Allergen labeling is mandatory under Regulation (EU) No 1169/2011, requiring disclosure if egg or milk residues exceed 0.25 mg/L.
• Concerns: Potential allergen risks for those sensitive to specific fining agents.

Yeast and Nutrients

• Purpose: Kickstart fermentation and enhance specific flavor profiles.
• Regulation: Approved strains are generally recognized as safe.
  • United States – The FDA regulates yeast and fermentation nutrients as GRAS substances, while the TTB oversees their application in wine production.
  • Reference: 21 CFR § 184.1983.
  • European Union – Permitted under Commission Regulation (EU) No 606/2009, specifying allowed additives in winemaking.
• Concerns: Can lead to homogenized flavor profiles in overly manipulated wines.

What Are Glyphosates?

• Definition: Glyphosate is a widely used herbicide, most commonly associated with Roundup.
• Impact on Wine: Traces of glyphosate may be found in wines due to vineyard herbicide use, sparking concerns about long-term health impacts.
• Regulation: Tightly monitored, though trace amounts have been detected in wines worldwide.
  • United States – Regulated by the Environmental Protection Agency (EPA). Maximum Residue Levels (MRLs) are set for glyphosate in wine grapes.
  • Reference: EPA Glyphosate Registration Review.
  • European Union – Glyphosate use is regulated under Regulation (EC) No 396/2005, establishing MRLs for pesticides in food products.
• Consumer Concerns: While levels are generally below health risk thresholds, the presence of glyphosates underscores the value of organic and biodynamic viticulture.

Additional Transparency Laws

• United States – Wine additives are not required to be disclosed on the label unless they are allergens or sulfites.
  • Reference: 27 CFR § 4.32.
• European Union – Stricter labeling requirements under Regulation (EU) No 1169/2011 ensure allergen disclosure.

The Clean Label Project

• Purpose: A nonprofit organization focused on transparency in product labeling, including food and beverage industries.
• Relevance to Wine: The project tests for contaminants like glyphosates, pesticides, and heavy metals, providing consumers with insights into wine purity.
• Impact: Encourages winemakers to adopt cleaner practices and highlights products meeting rigorous standards.

Ensuring Allergy-Safe Wines

Key Steps for Consumers

1. Read Labels: Look for organic, biodynamic, or natural wine certifications, which often indicate minimal additive use.
2. Ask Questions: Engage with retailers or sommeliers to understand production methods and ingredient transparency.
3. Use Apps: Platforms like Vivino or Delectable often provide user reviews and ingredient insights.
4. Check Certifications: Seek wines certified by third-party organizations such as Demeter (biodynamic) or USDA Organic.

Recommendations for Researching and Buying Wines

1. Organic and Biodynamic Wines: These wines minimize or eliminate synthetic additives and chemicals. Examples include Frog’s Leap (California) and Domaine Zind-Humbrecht (Alsace).
2. Low-Intervention Wines: Look for labels indicating “natural,” “minimal sulfites,” or “no added sulfites” to find wines with fewer additives.
3. Explore Local Wineries: Smaller producers often have more transparency in their winemaking processes and may use fewer additives.
4. Consult Resources: Organizations like the Clean Label Project or certifying bodies like ICEA (organic) offer helpful databases.

Final Thoughts

Wine additives are not inherently harmful, but understanding their role can help consumers make choices aligned with their health and values. By researching and supporting producers who prioritize transparency and sustainability, you can enjoy wines that not only taste great but also align with your expectations for purity and quality. Let your curiosity guide you, and remember—every bottle has a story to tell! Cheers 🍷

Image Credit: Cover Photo by Ivan Samkov on Pexels.com