You are what you drink! Do you know what’s in your wine?
The approach to making wine varies widely among producers of wine. There is wine made by passionate small farmers and winemakers who value the natural properties of the fruit and the wine. Then, there are the bulk wine producers that turn out millions of liters of wine every year. It is not surprising that the latter style of winemaking would embrace the use of additives that allow them to make wine more cheaply or efficiently.
It turns out that most consumers have no idea what is occasionally, and sometimes frequently, done to their wine during the winemaking process as well as what may be added to the bottle. We think you may be surprised to see a list of additives that are currently allowed in the US. These are ingredients you may not see on a label but could be added to your wine without your knowledge.
Since labeling on wine is so unclear at times, it is part of our mission at Mountain Peoples Wine Distributing to aid in educating our customers, employees and communities and to find winemakers that take pride in their wines and bring these wines to you.
Ammonium phosphate -- assists in fermentation, can help accelerate fermentation.
Diammonium phosphate -- assists in fermentation, can help accelerate fermentation.
Benzoic acid, and potassium and sodium salts of benzoic acid – prevents fermentation of sugar in wine being accumulated as distilling material
Copper sulfate – eliminates hydrogen sulfide and other sulfur compounds like mercaptan
Hydrogen peroxide – reduces the bisulfate aldehyde complexin distilling material
Potassium permanganate – oxidizing agent
Sodium hydroxide – acid neutralizing agent
Sulfuric acid – effects favorable yeast development in distilling material; prevents fermentation of sugar in wine being accumulated as distilling material; lowers pH in order to prevent putrefaction and/or ethyl acetate development