Wine n’ About | Conventional wine VS Natural wine [infographic]
Wine Basics
Conventional wine VS Natural wine [infographic]

We all know that wines are made of grapes. But not every single bottle of them is naturally made 100%. It is common that wine producers love to see that their wines have a beautiful colour, pleasant smell and good taste. This is why most of them choose to interfere with their wines to obtain certain qualities.

In the wine making process these days, additives thus play an imporant role. Wine producers commonly use additives and methods such as acidification and enrichment to standardize their wines. They also use commercial yeast, instead of airborne yeasts, to make the fermentation of their wines more predictable. Filtration and fining process also becomes common in wine making to clarify wines.

Wine n’ About has gathered all the information about common additives and methods used for standardizing wines in the wine industry nowadays. This easy-to-understand infographic will help you see a clearer picture, showing the difference between conventional wines and natural wines. Cheers!


  • M_expat

    What are you doing here? This is a misleading article. Your concept of “natural’ wines is a myth. The treatment of wine for various reasons is as old as winemaking itself. “Natural” winemaking? Like throw some grapes in a tub and let them ferment and then bottle the terrible result? The craft of the winemaker is to shepherd the raw fruit through crushing and fermentation, stabilizing it, clearing it from it’s sediments and preparing it to be put in a bottle in pristine condition that will not go cloudy or re-ferment in the bottle. SULFITES ARE NOT THE MAIN CAUSE OF HEADACHES AND HANGOVERS, naturally occurring histamines in the wine are the main cause of hangover / headaches. Sugar is never added except possibly by home winemakers with poor skills. Grape concentrate rich in naturally occurring fruit sugars, can be added to increase the sugar concentrate which when fermented leads to higher alcohol in the finished wine. You give the impression that balancing the wine somehow subverts the “true nature’ of the grapes. Instead it uses the true nature of the grape and improves the overall balance and heightens the qualities of the finished wine – unless of course you like drinking oxidized, cloudy wine with off odors and tastes.

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