Common Additives in Cabernet Sauvignon Wine and Their Impact

When sipping on a glass of Cabernet Sauvignon, have you ever wondered what else might be in there beside the rich flavors? While most commonly known for its oak flavor imparted by barrels, Cabernet Sauvignon may also contain a few other additives. This article explores the most common additives present in Cabernet Sauvignon and their impact on the overall quality and flavor of the wine.

Key Additives in Cabernet Sauvignon

In the world of winemaking, potassium metabisulfite is the most common additive, particularly to mitigate the risk of secondary infections caused by acetobacter bacteria. This compound is primarily used to add sulfite, which is a natural preservative that helps maintain the quality of the wine. It's important to note, however, that the amount of sulfite in wine after the decomposition process is typically far less than what is present in some common foods.

Another additive worth mentioning is copper sulfate, which is used to bind other fermentation byproducts, especially those that might smell like rotten eggs. The presence of sulfates is so minimal that it's unlikely to pose any concern.

Understanding Sulfur Dioxide in Wine

Sulfur dioxide (SO2) is a crucial additive in the wine-making process, playing a vital role in preserving the wine's quality and safety. In Cabernet Sauvignon, the level ofTotal SO2 is usually between 50 to 80 parts per million, with around 20-25 ppm ofFree SO2. Of this, some SO2 is a natural byproduct of fermentation, while the remainder is added to maintain cleanliness. Comparatively, you would consume more sulfite by eating 3-4 dried apricots than a bottle of red wine.

Fining Agents: Clarifying the Wine

While other fining agents exist, the most notable in high-quality wines is egg white, which is used to clarify the wine. During the winemaking process, these finings are removed before bottling, ensuring that the wine is as pure as possible. The particles that remain in the solution will eventually settle to the bottom of the tank as the wine ages gently in the cellar.

Consumer's Concerns about Additives

It's worth addressing the concerns of consumers regarding food additives, particularly in the context of wine. While some fear the presence of additives, it's important to recognize that the quantities used are trace amounts and are generally not harmful. In fact, the OECD (Organization for Economic Co-operation and Development) continues to show that life expectancies are on the rise despite industrial food production.

The fear of additives is often exaggerated. Even sources such as drinking water are often filtered and treated with minerals, including sulfur and copper, which are essential for our diet. Wines, like other foods, are just another form of nutrient intake that contributes to our overall diet. Thus, unless a wine is filtered and cleared through paper filters, as is sometimes the case for cheaper wines in boxes, it can be beneficial to enjoy the natural flavors and textures.

In conclusion, while some minor additives are used in the winemaking process of Cabernet Sauvignon, their presence and impact are minimal. The choice and quantity of these additives are carefully considered to ensure the quality, cleanliness, and safety of the final product. Whether you're sipping on a premium bottle or a more affordable one in a box, rest assured that the additives play a crucial role in enhancing the wine's qualities.