Wine Additives

Natural and organic wines are gaining footholds for perceived health reasons. Of course, many think the Impossible Burger at Burger King is a healthy alternative -- until you check out the fat and sodium content. Anyway, what about all the stuff that might be in your wine?

Something you'll find in a home winemaking store

The Wine Folly website shown below has a pretty good write-up on the main additives that go into commercially produced wines.

At a high level, there are additives to make sure it doesn't spoil (such as sulfur), there are additives to clean up the color and get rid of any particles floating around (fining), there's stuff to make it taste better (such as acid), there's stuff to make it taste better because either you or mother nature didn't do a good job in the vineyards. There are processes, rather than additives which can affect the wine (filtering and reverse osmosis). There is filler to hide bad flavors (see the insidious Mega Purple). So, yes, some of these are required for a drinkable product, and some you might consider bad because they take away from the wine and don't really have to be done if you've started with quality grapes. None will actually harm you.

From Wine Folly: Wine additives explained