Key Chemicals and Additives Used During Winemaking

For the last two years, my husband and I have completed engrossed ourselves in wine production and of course consumption. Since then, we have learned bounteous amounts of information that many 'prone to allergy people' should realize before tasting wine for the first time. Although for most people drinking wine is not a threat, for the most allergic person it can be deadly. There are more additives and chemicals that are key to the production of wine that many folks are not familiar.

Most key chemicals that are added to the winemaking process are used to enhance and extend the life of the wine. Technically, wine can be produced minus any additive or chemical however the quality will suffer greatly. Hence, it is essential to have the listed chemical and additives to produce a quality wine.

The main ingredients used in the wine making process that some people are allergic:
1. Wine Yeast Nutrient: expedites the starting process and completes the fermentation of wines
2. Wine Yeast: basically a fungus, it coverts sugar to ethanol and carbon dioxide
3. Sodium Metabisulphite: sanitizes the materials used in the production of wine
4. Potassium Sorbate: added before bottling to repress re-fermentation (basically means it prevents any additional unwanted carbon dioxide gas from being produced which can ruin the wine)
5. Potassium Metabisulphite: basically keeps the wine from spoiling since it releases sulfur dioxide that fights off yeast, bacteria and mold
6. Campden Tablets: used to kill off bacteria in the existing wine
7. Grape Tannin: these are natural organic compounds found in the skins, seeds and stems of the grapes however serve as an antioxidant
8. Pectin Enzyme: this breaks down the cellular structure and helps in getting the wine to perfect clarity (no cloudiness)