Anyone concerned about synthetic additives, preservatives, and chemicals in the foods they eat may also want to consider the wines they drink.
Many conventionally made wines contain added yeasts to enhance the fermentation process, filtering agents to remove naturally occurring particles, and sediments and sulfur dioxide (sulfites) to stabilize them and extend their shelf life. Vineyards may be sprayed with pesticides and herbicides. Other technologies may be applied to manipulate flavors, as well as to create consistency and clarity in the wine.
