10 Common Wine Additives


Lactic Acid Bacteria

Yes, we just added sulfites to eliminate all the unwanted bacteria in our wine, but the right kind of bacteria can actually be a good thing for certain wines. Lactic acid bacteria are sometimes added when a wine is too acidic, or when a winemaker wants to convert the tart malic acid naturally found in grapes to smooth lactic acid, which gives the wine a softer mouthfeel. Lactic acid bacteria also help to stabilize the wine, ensuring that you won't find a bottle of vinegar when you first pop the cork.