WTF Is In My Wine?

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

There are no comments yet.

Please log in to write the first comment.