ABSTRACT
This chapter clarifies why certain additives are useful to wine. Sorbic acid is regarded as a very safe additive. Sulfur dioxide (SO2) is probably one of the oldest antiseptics used. The medical effects of SO2 must be considered and understood. SO2 is a very strong bronchial constrictor. The use of ascorbic acid or its isomer, erythorbic acid, to scavenge oxygen from wine has been practiced for many years. Many materials have been used to inhibit spoilage in grape juice and wine. The halogenated acids of acetic acid and their ethyl esters were used as preservatives until after about 1940. Pimaricin is fungicide used for topical treatment of yeast infections on humans. The substitution of methanol for ethanol in wines is illegal in all countries. There are some natural bacteria and yeast inhibitors found in grapes and wines. A category of beverages usually containing some grape wine is special natural wines and coolers.
