The popularity of natural wine has been steadily increasing for many years. These wines claim to have no additives during the winemaking. However, since the 70s, additives have been widely used in winemaking and in some cases, have actually helped to increase wine quality.
What are additives and why are they used in wine?
Not every winemaker chooses to work with additives. Some let the grapes speak for themselves and are proud of that.
However, wines that include additives shouldn’t be regarded as fake or unnatural.
Wine additions can be natural or synthetic and each serves a different purpose. They help the wine reach your glass the way the winemaker intended.
There is no recipe to follow. Since every vintage is different, the type and number of additives used vary greatly year after year.
The number of different additives that exist give the winemaker the choice to use the correct one for each circumstance. Some additives are dissolved in the wine and stay inside after bottling, while others are meant to be filtered away.
But what goes in the bottle is perfectly safe for consumption. A few of the most commonly used are explained here.
Yeast
Yeast naturally occurs on grape skins and initiates alcoholic fermentation. There are many types of wild yeast found in nature, and they can pose a risk to a clean fermentation. Wild yeasts are also unpredictable as to when the alcoholic fermentation starts, which can give time for other microorganisms to potentially spoil the wine.
To avoid this, the winemakers can purchase commercial yeast. These ensure a quick fermentation with the selected and trusted yeast type, reducing the risk of a bad fermentation.
Antioxidants
Wine has a love-hate affair with oxygen. Oxygen is necessary during the alcoholic fermentation and small amounts of oxygen are also beneficial during ageing. However big intakes of oxygen can cause problems.
Since control over oxygen is practically impossible, winemakers can choose to use antioxidants such as sulphur dioxide and ascorbic acid (vitamin C). They act as ‘oxygen scavengers’ to ensure compounds found in wine are not able to oxidise.
Sulphur
Sulphur dioxide is the most common additive in wine. It has both antioxidant and antimicrobial action.
Some people are allergic, so labels must indicate when sulphur (or sulphites) are present in wine.
Acidifiers and de-acidifiers
Acidity is perhaps the most important structural element in wine, especially in whites and rosés. Too much can give the wine a tart flavour, while a wine with too little acidity can taste flabby and heavy.
Tartaric and malic acids are naturally found in grapes. The level of acidity decreases as the grapes ripen and sugars increase.
In cold climates, like in Chablis, the acidity can sometimes be too much, and the winemaker wants to decrease it. A simple reaction of neutralisation happens by adding a base like Calcium Carbonate (CaCO3). The precipitated salt is filtered so there is no trace in the wine.
In cases of too little acidity, such as in some areas around the Mediterranean, winemakers can add tartaric acid to increase the acidity in the final wine.
Instability causes
Tartaric Acid
Tartaric acid can precipitate in the bottle creating glass-like sediments. It is removed by cooling the tanks and filtering out the sediment.
Proteins
Proteins can string together and will create a haze in the bottle. They can be treated with fining agents and filtering of the sediments.
Tannins and anthocyanins (phenols)
These are found in red wines and can be astringent. They will sometimes precipitate, particularly in aged wines.
Treating the instabilities: clarifying and stabilisation agents
All following agents are used to remove certain instabilities from wine. After they are added, they are left to settle to the bottom and are removed by filtration before bottling.
Bentonite
Bentonite is used for protein stabilisation in white and rosé wines. It is naturally occurring and derives from volcanic ash.
Gelatine and Isinglass
Gelatine and isinglass are high in proteins and bind to tannins in red wine. They are also used to create bright white and rose wines. Both derive from animals so wines fined with these are not suitable for vegans.
Casein and skimmed milk
Casein is a protein found in milk. Skimmed milk is used in winemaking since it has proteins but no fats. Casein also binds to tannins so creates smoother wines.
Albumen and egg white
Albumen is the protein contained in egg whites. Egg whites were the first clarifying agents used in red wine, designed to make the wine easier to drink.
Carbon
Carbon is a great absorbing agent. It absorbs small phenols, like the colour-giving anthocyanins, making bright white and rosé wines. It also absorbs some aromas so is used to remove undesirable aromas.
Polyvinylpolypyrrolidone (PVPP)
PVPP works by absorbing unwanted molecules. It can be used to remove bitter phenols from white wines, as well as some colour. It has the advantage of preserving the flavours of the wine.
Sugar
Sugar is a controversial additive in wine. It is naturally occurring in grapes and its concentration is related to the percentage of alcohol after fermentation.
However, it is a common addition in cold regions, where grapes struggle to ripen. This is called chaptalisation and the amount of sugar added is generally controlled by strict regulations. Sugar is also added in sparkling wines before the secondary fermentation, and in some semi-sweet wines.
Different countries have different rules
Wine is one of the most heavily regulated products in the world. The controls around additives depend on national and regional regulations and not every country has the same wine laws.
For example, in the USA, the limit for sulphites in wine is 350 milligrams per litre for all wines. But in the EU, it has separate limits for whites and rosé (200 milligrams per litre), for reds (150 milligrams per litre) and certain sweet wines (400 milligrams per litre).
Non-vegetarian & non-vegan wine additives
Wine is a plant-based product. There are however some additives that come from non-plant sources. Since they are used as fining agents, they are removed from the wine once their job is done. The wine has little to no trace of them after filtration and bottling.
If you are vegetarian or vegan and want to enjoy some wine without these additives it’s better to ask for suggestions at your local wine shop, visit the producers’ website or ask them directly on social media.
Nowadays, many animal-based clarification agents are banned less and less wineries are now using them.
FAQs
How many additives are allowed in wine?
More than 120 additives are allowed for use in wine, but only a few are used at a time. All aim to elevate your drinking experience.
What kind of wine has no additives?
Often called natural wines, minimal intervention wines or clean wines. France is currently the only country that has a regulation for the production of natural wines. Unless certified, these definitions depend on the integrity of the producer.
Are all the additives vegetarian friendly?
Not all additives are vegetarian and vegan friendly. Some additives come from animal sources, like gelatine and albumin.
