Sulfites: These are the most common additives in wine, used to kill unwanted bacteria and yeasts, and to prevent oxidation. All wines contain some level of sulfites, which are naturally occurring in grapes, but additional sulfites are often added during various stages of winemaking.
Acidifiers: These are added to adjust the acidity of the wine, which can enhance flavor and balance. Common acidifiers include citric acid and tartaric acid.
Fining Agents: These are used to clarify wine by removing unwanted particles. Common fining agents include isinglass (derived from fish bladders), bentonite clay, and egg whites.
Stabilizers: Potassium sorbate is often used to prevent fermentation in bottled wine, especially when sweetening is involved.
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