Additives are substances added to the wine which will remain there, i.e. become part of the finished product. Processing aids are added but transient and do not remain to a significant extent in the finished product. Some processing aids may be allergens, and are therefore labelled as being (potentially) present, since allergies can be triggered by the presence of minuscule amounts of the allergen.
It is important to point out that the information presented here is only an introduction to the topic, and not definitive or to be relied on. Some of it may be incorrect and I would welcome comments pointing this out. The FSANZ website lists the applications that resulted in additives being allowed, and these will contain comprehensive information, such as relating to food safety.
A | C | D | E | G | L | M | P | S | T | Y
| Permitted additive | Source(s) | Purpose | Health considerations | Usage |
|---|---|---|---|---|
| Ascorbic acid (E300) | Natural substance but the additive is produced synthetically | Antioxidant | Also known as Vitamin C, an essential nutrient. | Widely used in white wines to protect fresh aroma and flavour |
| Carbon dioxide (see also processing aids) | Present in air and produced by yeast during wine fermentation | As an additive, used to make inexpensive sparkling wines by carbonation, just like soft drinks | Harmless | Cheap bubbles -- makes for a relatively coarse mouthfeel |
| Carboxymethyl cellulose: see Sodium carboxymethylcellulose | ||||
| Citric acid | Naturally present in grapes and wine, though at lower levels than tartaric and malic acids | Adjust acid balance | Common in diet, mainly from fruits, especially citrus | Used to adjust white wines, but less commonly than tartaric and malic acids. |
| Dimethyl dicarbonate | Presumably synthetic | Antimicrobial, for inhibiting spoilage yeast | Considered safe when used in beverages: it breaks down to insignificant amounts of methanol and carbon dioxide | Rarely used alternative to sulphur dioxide |
| Erythorbic acid (E315) | Natural plant product | Antioxidant | Widely used preservative in other foods | Alternative to ascorbic acid |
| Grape juice including concentrated grape juice | Natural from grapes | Sweetening (when used after fermentation) or increasing alcohol (rarely; before fermentation) | Safe | For sweetening, an alternative to stopping fermentation at the desired residual sugar level. Most likely to be used in lower-priced commercial wines. |
| Grape skin extract | Natural from grapes | To add colour to reds | Harmless | Trying to make a better-looking red wine out of ordinary grapes. |
| Gum Arabic | Natural, from Acacia trees | (Quoting product literature:) "Used to provide colloidal stability in wines, therefore preventing the formation of hazes or deposits at low temperature. Reduces the risk of potassium bitartrate deposits and reinforces the action of metatartaic acid. Provides increased mouthfeel and roundness to the wine and attenuates harsh tannins in red wines." | Edible | Hasn't been registered very long, and not sure of its usage. Might help salvage reasonable wine from ordinary grapes? |
| Lactic acid | Natural in wine, mainly when malolactic fermentation has occurred | Adjust acid balance | Common in diet, mainly from dairy products | Used to adjust white or red wines, but less commonly than tartaric and malic acids. |
| Malic acid | Natural in grapes | Adjust acid balance | Common in diet, mainly from fruits | Used to adjust white wines |
| Metatartaric acid | Prepared by heating tartaric acid | Prevent bitartrate crystallization after bottling | Rarely used as effectiveness has limited duration | |
| Mistelle | Natural (grape juice fortified with alcohol) | Sweetening (when used after fermentation) or increasing alcohol (rarely; before fermentation) | Safe | For sweetening, an alternative to stopping fermentation at the desired residual sugar level. Most likely to be used in lower-priced commercial wines. |
| Potassium sorbate | See sorbic acid | |||
| Potassium sulphites (E224, E225, E228) | See sulphur dioxide | |||
| Sodium carboxymethyl cellulose (E466) | Derived from plant cellulose | Prevents formation or growth of crystals of potassium hydrogen tartrate in wine, hence provides an alternative means of cold-stabilising wine. | Non-toxic and non-allergenic. Permitted as an additive in other foods in Australia (i.e. CMC is listed in schedule 2 of standard 1.3.1). Used as a thickener and emulsifier, it seems we might be most likely to encounter it in ice cream or toothpaste. | The standard method of cold stabilisation involves refrigeration, which accounts for a large part of winery electrcity use. This simple alternative should be cheaper and reduce energy consumption. CMC was approved in 2011. |
| Sorbic acid | Synthetic | Antifungal, i.e prevents yeast growth, such as in sweet wines after bottling | Used to stabilise some sweet white wines. | |
| Sulphur dioxide (E220) | The additive is synthetic, but is also naturally produced by yeast during fermentation | Anticrobial and antioxidant | Toxic; only low levels may be used (max 250ppm in most wines but 300ppm in sweet wines). Some people are allergic, hence sulphites warning on labels. | Almost universally used and necessary for wine to have reasonable shelf-life. Often referred to simply as 'sulphur' but this invites confusion with elemental sulphur, a common fungicide used in the vineyard. |
| Tannins | Natural in grapes but additives may come from chestnut, plant galls, oak or grapes | Stabilise red wine colour, build structure and mouthfeel | Harmless, though astringent | Used to bolster wine made from poor fruit, or create wine of the winemaker's preferred style |
| Tartaric acid | Main acid found in grapes; the additive is purified from grapes or other natural sources; only the natural L-isomer can be used in winemaking as the synthetic mixture of D- and L-isomers causes instability | Adjust pH and acid balance, either to make the wine more microbially-stable, or to improve balance | Safe; gives a lot of the sour taste to grapes, as well as tamarind | Most efficient and commonly used acid to adjust musts and wine. In Australia, acid addition is allowed, reflecting the generally warm conditions which favour ripening, i.e. accumulation of sugar concomitant with depletion of acid. However, sugar addition is not allowed. In Europe,, with cooler conditions less favourable to ripening, acid addition is generally not allowed, while chaptalisation (sugar addition) is. |
| Yeast mannoproteins | Made from yeast | Adds mouthfeel and texture | Presumably safe | A shortcut to the effect normally obtained when maturing wine on lees. Yeast breakdown products contribute to creaminess and mouthfeel |
