Chemicals in Wine: What's Really Permitted and What DrinkWell Does Differently

By Tom Bell
Chemicals in Wine: What's Really Permitted and What DrinkWell Does Differently

Over 70 additives are legally permitted in EU winemaking. Most consumers have no idea. Unlike food labelling — where every ingredient must appear on the pack — wine labelling in the UK and EU requires only the declaration of known allergens (sulphites, eggs, milk). Everything else can be added without disclosure.

What chemicals are permitted in EU winemaking?

Purpose Permitted additives (selected)
Enrichment (alcohol boost) Sucrose, concentrated grape must, rectified concentrated grape must
Clarification Casein, isinglass, gelatine, egg white, silicon dioxide, bentonite, PVPP, ferrous sulfate
Preservation Sulphur dioxide, potassium metabisulphite, sorbic acid, DMDC, lysozyme, ascorbic acid
Acidification/de-acidification Tartaric acid, malic acid, calcium carbonate, potassium bicarbonate
Fermentation Cultured yeasts, diammonium phosphate, thiamine hydrochloride

What DrinkWell found in independent lab testing

DrinkWell commissioned independent UKAS-accredited laboratory testing on 24 of the most widely purchased supermarket wines. Additives used in mass wine production can add up to 25% more calories than the wine's declared sugar content would predict. Echo Falls Pinot Grigio showed 22g of carbs per litre but only 5g of sugar. Blossom Hill Reserve Merlot showed 25g of carbs per litre against just 3g of sugar.

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