From: Tom Olenio <tolenio@sentex.net>
As I learned, commercial winemakers need to preserve color, prevent oxidation, extend bottle shelf life, enhance
flavors and aroma's, and additives are the easiest way to achieve this. Don't get me wrong, not all producers
behave this way, but some do. Other producers will claim never to use additives, but they will. It ends up
being a crap shoot if you are plagued by commercial red wine headaches.....
White wine has less of these additives, and many times it is only red wine that bothers people with headaches.
Some of those additives may be your problem. You can make wine with NO additives if you choose, or the bare
minimums to achieve what is necessary, and keeps headaches at bay.
From: Thomas Olenio <tolenio@sentex.net>
Campden are not used by the big guys, I think it has been replaced with
Potassium Metabiasulphite or newer compounds.
They both use sulphites but the campden is not as potent as the other.
From: Bob Sorenson <natvwine@cut.net>
Almost any wine in the US has from
between 100 and 300 ppm sulfite in the finished product, even organic wines.
There are about 30 other less common additives approved for use by the BATF
in the US.
One potental source of headaches is from pesticide residue from the grapes
themselves as these are usually sprayed quite a bit.
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