What the heck is in our wine?

I have mentioned before that the UK Co-op is a good retailer of wine. For this blog, my idea was to write about the Carmenere grape but my eyes were drawn to the ingredients section. Let us be fair, the Co-op is fairly progressive when it comes to their food and wine labelling but this list just amazed me. It makes you wonder what other wine makers may be hiding. No jokes about Austrian anti-freeze, please.

winter2013 003Apparently we only heard of that scandal as one of the wine producers tried to  claim back the cost of the diethylene glycol on his tax return!

Let’s have a look at each one.

Sulphar Dioxide. This is added to kill yeasts and to stop the wine oxidising.

Potassium metabisulphate. Protects the colour and delicacy of the wine.

Oak Chips. Throwing some chips in saves on having to mature it in an oak barrel

Carbon dioxide. Adds to freshness of wine and preserves acidity.

Nitrogen. Antioxidant

Diammonium phosphate. A yeast nutrient to speed up or strength fermentation.

Yeast. Well….

Lactic bacteria. Used to give better control to the fermentation process

Bentonite. Is a fine clay used for fining the wine. we have come on here as we used to use milk, blood, egg whites or fish swim bladders. Yum!

Anyway, the wine was lovely but after all that a cup of tea beckons.

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About Man et Vin

I am a 47 year old living in Nottingham. Maybe, like me, you have become disillusioned by the quality and variety of most wine that is sold in the UK. I am not anti supermarket or wine store but there must be more out there. Please join me on my journey to find decent good value wine. At the same time I want to find out more about storage, availablity and discover some of the lesser known wine growing areas. I have nothing to do with the wine industry, as it happens I am a middle manager in a financial services company.
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