The 20th century: The technology club?

The 20th century: The technology lobe

Modern winemaking technology and the emergence of artificial fertilizers and synthetic sprays for the vineyards covered virtually all authoritative wine-growing regions from the second half of the 20th century - worldwide. Systematic (and high) sulfur addition, the addition of pure-bred yeasts for fermentation, and all the possibilities for making the wine beautiful (acid, protein and sugar regulators, filtering, etc.) had become the international standard and often still are today: winemaking is no longer the individual work of the winemaker, but a food-technical process in which nothing (nothing!) can go wrong: Authoritative "wine patrons", wine guides and wholesalers have a strong influence on how the wine should taste in order to guarantee sales figures.

The natural in the wine and we as consumers fall by the wayside: Or do you know

Do you know what ingredients or additives wine contains? [Link to the 4 wine bottles/

Symbols-still translate and make!] What has become normal for other foodstuffs

is normal for other foods, namely the listing of the ingredients on the packaging, is for the wine (except the information "Contains sulfur") not even rudimentary given!