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It also uses yeast nutrients and malolactic bacteria during fermentation of its standard red wine.Many low-end wines also have oak chips added to create the impression that they have been fermented in a traditional barrel.However, there needs to be an assessment on how best to do this and the impact on the drinks industry." The challenge to the law has been welcomed by Malcolm Gluck, the wine critic and author of The Great Wine Swindle, who has campaigned on the issue. The wine industry insists on this romantic notion that wine is just crushed grapes and it continues to peddle this line, in a subliminal way and sometimes quite overtly.
The Australian winemaker Hardys adds yeast to its merlot and also uses egg, milk and gelatin to 'fine' the wine – making it less cloudy.
"It is no secret that winemaking has always involved the use of certain additives to ensure consumers enjoy a consistent high quality product.
The precise combination of ingredients used in the winemaking process varies because no two batches of grapes are the same.
This assumption is backed by numerous scientific studies and is relatively sound.
However, conditions may have been different in the past and could have influenced the rate of decay or formation of radioactive elements.
European Union regulations allow for more than 50 different flavourings, additives, preservatives and agents to be added to wine.