Glyphosate is the main active ingredient in Roundup, the most commonly used agrichemical in the world. It is used as an herbicide (weed killer) in commercial agriculture, including many vineyards. It has become a controversial pesticide since glyphosate was labeled a probable carcinogen in 2015 by the World Health Organization in 2015. While most glyphosate levels that have been found in tested wines are below EPA risk tolerances for beverages, glyphosate has begun to be banned as scientists learn more about potential health concerns.
Bulgariana wines source its grapes from vineyards that do not use Roundup.
Animal derived proteins are commonly used as fining agents in wines. These proteins are naturally attracted to certain undesirable proteins in wine that contribute to instability and harsh flavors. The process of fining is when these proteins bind together, becoming a solid that is able to be filtered out of the wine. In this way, wines don’t contain animal products in the finished wine; it all gets filtered out. However, if you’re vegan, you should know that it is common practice to use products derived from animals during this winemaking process.
Egg whites are one of the oldest fining agents and still widely used for removing harsh tannins in red wines. Egg whites are made up of a protein called albumin.
Gelatin is another fining agent that is extracted from animal skins and bones. It has a molecular structure very similar to albumin and works in the same way as egg whites to soften harsh tannins and stabilize the molecular structure of the wine.
Isinglass is a form of collagen extracted from fish swim bladders or fish waste from canneries. It is a pure form of gelatin and considered to be a gentle way of providing good clarity for white wines.
Casein is a protein found in milk that works to remove colors from oxidation in white wines.
Bulgariana wines do not use any animal products during the fining process, opting for vegan options like bentonite and PVPP.
Grape juice concentrate is an additive made from teinturier grapes, grapes that have both red skins and flesh. Most red grapes actually have white flesh, with their juice extracting color exclusively from pigment in the skins. Concentrates from teinturier varieties are highly pigmented and high in residual sugar, about 68%, so they’re used to bolster the color and sweet fruity flavors in red wines. Grape juice concentrate is typically added to wines that have been made from vineyards with high yields (producing large quantities of grapes). The more fruit the vines produce, the more wine you can make, but the lower quality and often paler the juice. A small amount of grape juice concentrate can help make wine more commercially viable but contributes to the sameness among many mass-produced wines.
Mega Purple is the most notorious brand of grape juice concentrate, made from the Rubired varietal, and commonly added to wines produced in California retailing under $20.
Bulgariana wines are produced from high quality grapes grown in vineyards with low yields. The grapes are hand-sorted for quality to ensure only the ripest grapes go into the final wine. This attention to detail ensures the final wine has enough color and fruitiness without the addition of additives like grape concentrate.
Potassium Sorbate is a salt of sorbic acid, which is naturally occurring in various fruits and vegetables. Its antimicrobial properties help to sterilize and preserve wine, inhibiting bacterial growth and refermentation after bottling. It is approved by the FDA and Green Chemicals Handbook.
Sulfites (SO2) are primarily used as an antioxidant and antiseptic. Winemakers have been using Sulfur dioxide arguably since Roman times, when Sulfur candles were held into empty clay wine vessels called amphorae. SO2 is also a natural byproduct of yeast alcoholic fermentation. Organic wines labelled as having no added sulfites are allowed in quantities up to 100 parts per million (ppm). While it is an allergen to a small fraction of the population (around 1%), the compounds created by the bacteria sulfites protect wine from are arguably worse (ethyl acetate, acetaldehyde, and acetic acid).
Acacia is a substance sourced from shrubs native to Sudan and has been used in winemaking since ancient times. Its chemical structure is similar to naturally occurring polysaccharides (large molecules made of simple sugar molecules) in grapes. It is used to stabilize color, tannin and polyphenols in young wine meant for early consumption.
Tartaric Acid is the primary acid naturally found in grapes. As grapes ripen, the acid levels fall while the sugar levels rise, so it is sometimes necessary to add more tartaric acid to wines made in warmer climates, like the Thracian Valley. Acidity enhances the effectiveness of SO2 in protecting the wine from oxidation as well as preventing the growth of bacteria. It is also used to preserve and stabilize color pigment in red wines.
Bentonite is a natural clay formed from volcanic ash. It is widely used as a fining agent in the clarification and stabilization process of
winemaking. It works by binding to the unwanted proteins leftover from the natural fermentation process, creating solid deposits large enough to be filtered. By virtue of its binding act of filtration, bentonite is a processing aid and not an additive incorporated into the final packaged wine.
PVPP is a finely ground manufactured polymer (plastic). It is a gentle fining agent that prevents discoloration from oxidation and controls the bitter, astringent flavors in tannins. It is used only in white and rosé wines. By virtue of its binding act of filtration, PVPP is a processing aid and not an additive incorporated into the final packaged wine.
Cultured & Indigenous Yeast are what turns the sugar in grapes into alcohol. Different yeasts produce various different byproducts during fermentation that contribute to the final flavors and aromas of wine, some more preferable than others. Natural or “wild ferments” rely exclusively on the yeast naturally found on grapes, in the vineyard and within the winery, imparting an individual character to the wine specific to its place of origin. However, as the quality of strains vary from vineyard to vineyard and even year to year, the erratic nature of this method can lead to unpredictable quality, requiring the winemaker to have a deep understanding of the microbiology of her vineyards. Cultured yeasts have been isolated by microbiologists and grown from samples taken from vineyards that have been making wine for centuries and therefore more likely to be high quality strains. Many winemakers elect to add cultured yeasts to their fermentations to ensure consistent quality year after year.
Nitrogen is the most important nutrient for yeast to grow and carry out alcoholic fermentation. A lack of available nutrients for yeast can slow or halt fermentation or lead to muted or unwanted aromas in wine. Nitrogen is found naturally in grapes, but depending on the variety, vintage and microclimate, nitrogen levels may need to be boosted with organic nitrogen, supplements derived from yeast cells. While inorganic nitrogen salts are also available, Bulgariana wines only use organic nitrogen, as it produces better results.
