'Food and Wine' Magazine Executive Wine Editor Ray Isle joined 'CBS This Morning: Saturday' to explain why so many winemakers are turning to science to save their vino.
Isle said that in mass market wines it's fairly common, because when you're making a million cases of wine or something like that, you want a consistent product, adding that it's not different from the food industry.
Some additives include sulfer dioxide, water, oak adjuncts, tartaric acid, sugar, pectic enzymes, gum Arabic, velcorin and mega purple. The additives help give the wine color and a little more flavour.
Isle said most of the additives are not harmful, but it's a bit odd because it goes against the idea of organic production.