Reply to "Exactly what's in wine besides grape juice and yeast?"

There is a difference between an additive used in the winemaking process, and an additive that is present in the wine itself at bottling.  Acids occur naturally in the wine, so manipulation of the acidic profile  isn't considered an ingredient to be listed.  Fining agents will bond with  undesired compounds in the wine, then are filtered off or racked off, so no longer present in the wine. Yeast nutrients and additives used during the winemaking process are consumed by the yeast culture during primary fermentation, or the bacteria culture in malolactic fermentation, so again are not present in the finished product.  The only additions to wine that would be present in the finished product are tannin compounds from oak or tannin additions, added SO2 (however SO2 is also a byproduct of fermentation so will be present in at least a bound form no matter what) and coloring agents such as Mega-Purple, or sugar additions if a winery so chooses.

Please don't make me add an ingredient list to the labels.  I don't have enough room on there for all the crap we already have to put on it already....

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