Winemaker warns of 'really scary' ingredients hiding in American wine bottles across the industry

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  Published in Food and Wine on Sat, Oct 10th, 2025 by Fox Business

Concerns Rise Over Additives in American Wine: Winemakers Sound Alarm

A growing number of American winemakers are voicing concerns about the increasing prevalence and lack of transparency surrounding additives used in wine production, alleging a potential shift away from traditional practices and towards products prioritizing cost-effectiveness over quality and consumer awareness. The issue, highlighted recently by Fox Business, centers on ingredients not always disclosed on labels and their impact on both taste and perceived authenticity.

The core of the concern revolves around what some producers describe as an industry trend toward using additives to mask flaws in grapes or manipulate flavor profiles, particularly in a market increasingly driven by lower price points. While wine additives are legally permitted within certain limits and have been used for decades, the current debate focuses on the extent of their use and the lack of consumer understanding regarding what they’re consuming.

One of the most frequently cited ingredients causing alarm is Mega Purple, a concentrated grape colorant blend. According to winemaker Steve Bessant, owner of BESSETTO Wines in Lodi, California, Mega Purple is used to quickly impart deep purple hues to wines that might otherwise be pale or lacking in visual appeal. He describes it as “really scary” and widespread across the industry. While not inherently dangerous, its use allows producers to potentially mask issues with grape ripeness or vineyard management. Bessant’s comments, echoed by other winemakers interviewed for the Fox Business report, suggest Mega Purple is often used to compensate for grapes harvested too early or grown in suboptimal conditions.

Another additive drawing scrutiny is ascorbic acid (Vitamin C). While naturally occurring in some fruits, it's frequently added to wine as an antioxidant and stabilizer. Its use can mask oxidation issues that would otherwise require more careful winemaking techniques. Similarly, copper sulfate is sometimes used to prevent reduction or unwanted color changes during fermentation. These additives, while approved for use within legal limits, contribute to a perception among some producers that the focus has shifted from skillful viticulture and meticulous winemaking to relying on chemical adjustments.

The article points out that current labeling regulations in the United States are relatively lenient regarding additives. Ingredients used within certain thresholds don’t necessarily need to be listed on the label. This lack of transparency is a significant point of contention for those advocating for greater consumer awareness. Consumers often assume wine represents a purely natural product, derived solely from grapes and minimal intervention. The widespread use of additives challenges this perception.

The Fox Business report also references the work of Jeremy Strong, winemaker at Grounded Wine in Sonoma County. Strong has been particularly vocal about the issue, advocating for greater transparency and encouraging consumers to seek out wines made with fewer interventions. He emphasizes that truly exceptional wine is a product of careful vineyard management and skillful winemaking, not a chemical fix.

The article highlights a growing movement among smaller, independent wineries committed to “clean” or "natural" winemaking practices. These producers often eschew additives altogether, focusing on sustainable viticulture and traditional techniques to produce wines that reflect the terroir – the unique environmental factors affecting a crop’s characteristics. They argue that these methods result in more complex and authentic flavors. These wineries are increasingly marketing themselves as alternatives for consumers seeking greater transparency and quality.

The debate isn't simply about safety; it's also about authenticity and consumer trust. The Fox Business report suggests the lack of clear labeling creates a disconnect between what consumers expect from wine and what they’re actually receiving. While larger producers often defend their practices as necessary to maintain affordability and consistency, smaller winemakers argue that this comes at the expense of quality and transparency.

The article concludes by suggesting that consumer demand for more information about ingredients could drive change within the industry. Increased awareness and a willingness to seek out wines from producers committed to minimal intervention may ultimately encourage greater transparency and a return to traditional winemaking practices, benefiting both consumers and the reputation of American wine overall.

https://www.foxbusiness.com/lifestyle/winemaker-warns-really-scary-ingredients-hiding-american-wine-bottles-across-industry