What they are:
Common preservatives used to prevent oxidation and microbial spoilage in wine. Labeled as 220–228 in Australia.
Potential health effects:
Headaches, especially in sulfite-sensitive individuals
Respiratory issues like wheezing or asthma flare-ups
Skin reactions (rashes, hives) in rare cases
Fact:
Up to 5–10% of asthmatics are sensitive to sulfites (source: Australian Society of Clinical Immunology and Allergy).
Potential health effects:
Increased inflammation
Weaker cardiovascular benefits
Poor gut health
Bad hangovers!
Fact:
Naturally made wine is not only safe for you to drink but has
amazing benefits like; stronger cells, inflammatory and disease
fighting, brain boosting AND slowing aging! As well as feeling
amazing the next day!
What they are: Industrial enzymes, colour stabilisers, artificial tannins, and even animal-derived fining agents (like egg whites or fish bladders).
Potential health effects:
Gastrointestinal upset
Allergic reactions (especially in those with dairy, egg, or fish sensitivities)
Unknown long-term effects due to unlabelled additives
Fact: Wine can legally contain 60+ additives in Australia without disclosing them on the label.
What they are: Chemical weed-killers often used in conventional vineyards.
Potential health effects:
Endocrine disruption
Gut microbiome imbalance
Possible carcinogenicity (classified as “probably carcinogenic” by the WHO's IARC)
Fact: Independent tests have found trace glyphosate in some non-organic wines (especially from large-scale producers).