polyoxyethylene 40 monostearate…looks appetizing…
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 U.S. "industrial" 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)
dimethyldicarbonate
diacetyl (gives your cheap Chardonnay its "buttery" flavor - and Orville Redenbacher popcorn its flavor)
silicon dioxide
dimethylpoly-siloxane
sorbitan
monostearategyceryl mono-oleategyceral dioleate (nothin' says "love" like an oleate, and a DI-OLEATE is even more special)
copper sulfate
calcium carbonate
ascorbic acid
erythorbic acid
ammonium phosphate [mono- and dibasic] (I prefer the mono, but, you know, thats just "how I roll")
gum arabic
dimethyl dicarbonate
catalase
cellulase
pectinase
protease
urease (makes me think of kidney stones, but what do I know?)
ethyl maltol
ferrocyanide compounds (ferrocyanide–what could go wrong?)
ferrous sulfate
fumaric acid
granular cork (helps to smooth wine–now we know what to do with old corks!)
maltol
polyvinylpolyprrolidone (poly AND vinyl together. How 70's!)
soy flour (go figure)
tannin (powdered form, from wood and other vegetable matter–all "natchel")
thiamine hydrochloride
cell wall/membranes of autolyzed yeast
sulphuric acid
ion exchange
reverse osmosis (beats regular ol' osmosis everytime)
spinning cone column (you gotta see it to belive it)
thermal gradient processing
thin-film evaporation
