What's Really in Your Wine? Unveiling Hidden Ingredients and Natural Processes In this episode of After Wine School, Keith Wallace and Alana Zerbe discuss the various additives and processes used in winemaking in the U.S. and Europe. They explore natural additives such as Bentonite Clay, egg whites, and sulfites, as well as techniques like malolactic fermentation and oak aging. They also delve into more controversial practices like the use of Mega Purple for color and texture enhancement. The discussion highlights the natural origins of many modern winemaking techniques and addresses common misconceptions, all while emphasizing practices to ensure safety and quality in wine production.
00:00 Introduction and Surprising Wine Additives
00:45 Historical Wine Additives
01:28 Common Modern Additives
02:39 Fermentation and Flavor Chemistry
04:11 Malolactic Fermentation
06:37 Oak Aging and Flavor Enhancement
09:59 Sulfur and Preservation
11:28 Mega Purple and Wine Manipulation
15:55 Fining, Filtering, and Clarification 2
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