Most wines have preservatives added to reduce/prevent oxidation and bacterial spoilage. It keeps it nice for you. Also helps for cellaring.
- Sulphur dioxide (preservative 220), also known as SO2
- Potassium metabisulphite (preservative 224)
- Ascorbic Acid (300)
A few things Charlie has personally learnt over the years:
- the more alcohol, the less preservative (because alcohol is a natural at that)
- the older the wine, the better (as the amount reduces over time)
- the reds are better than whites (boo hoo)
- don’t drink cask wine (ever)
- generally you would drink a preservative free wine within 6 months (although some last longer OK).
From Shane barker, Lonely Grape
From Andrew Graham
The A–Z of information on wine and health issues
Alcohol Intolerance (Adverse effect to Alcoholic beverages)