The following is offered without a whole lot of comment…well, here and there I may have added a comment. This is a by no means comprehensive list of ATF approved chemicals and processes allowed in commercial wine production:
polyoxyethylene 40 monostearate (I think that’s what the formula above is about. I’ll have to ask Greg’s daughter. She knows these things…)
silicon dioxide
dimethylpoly-siloxane
sorbitan monostearate
gyceryl mono-oleate
gyceral dioleate
copper sulfate
calcium carbonate
ascorbic acid
erythorbic acid
ammonium phosphate [mono- and dibasic] (I prefer the mono, but, you know, thats just me.)
gum arabic
dimethyl dicarbonate
catalase
cellulase
pectinase
protease
urease
ethyl maltol
ferrocyanide compounds [no details] (Like, YUM, man!)
ferrous sulfate
fumaric acid
granular cork (helps to smooth wine) (Now we know what to do with old corks!)
maltol
polyvinyl-polypr-rolidone (Poly AND vinyl together. How 70′s!)
soy flour (Go figure)
tannin
thiamine hydrochloride
cell wall/membranes of autolyzed yeast
sulphuric acid
ion exchange
reverse osmosis
spinning cone column
thermal gradient processing
thin-film evaporation
Makes them “oak chips” look pretty tame, eh?