Members of CorkitPure believe in making wine as it was meant to be.

Acetaldehyde Inhibits microbial growth and stabilizes the color of wine. Activated Charcoal Used to filter and improve wine color. Aluminum Silicates (bentonite or kaolin) Used to clarify/fine wine. Ammonium Phosphate Accelerates fermentation. Ascorbic Acid Used as a preservative and/or anti-bacterial agent. Beta Glucanase An enzyme sometimes used to reduce sediments. Calcium Carbonate Reduces the acidity of wine. Carbon Dioxide Used for the creation of sparkling wine. Casein Used for clarifying wine and/or removing sediment. Catalase An enzyme added to counter bacterial agents in wine. Cellulase An enzyme used to assist in the hydrolyzation of cellulose during fermentation. Citric Acid Sometimes used in white wines to increase acid levels. Concentrated Grape Must Often used to improve body, flavor, color. Copper Sulfate Suppresses bacterial growth and eliminates unwanted odors. Diammonium Phosphate Helps accelerate fermentation. Dimethyl Dicarbonate Used as a preservative. Distilled Alcohol Fortifies alcohol levels. Edible Gelatin Used to clarify and remove sediment. Ferrocyanide Compounds Used to clarify and fine wines. Ferrous Sulfate Used to clarify wine. Fruit Concentrate of Same Grape Variety Used to boost color and flavor. Fumaric Acid Boosts wine acidity. Glucose oxidase An enzyme used to stabilize the color of white wines as they age. Granular Cork Smooths the texture of wines. Gum Arabic Used to clarify and remove sediment. Isinglass Fish bladder used to clarify and remove sediment. Lactic Acid Boosts acidity and improves texture. Lactic Bacteria Reduces acidity.

Lysosome Reduces sulfites and reduces certain bacterias. Malic Acid Boosts wine acidity. Mega Purple A controversial, concentrated syrup used to correct color issues.

Milk/Lactalbumin Clarifies wine and removes sediment. Nitrogen Used as a preservative. Oak Chips Improves wine flavor. Ovalbumin (egg whites) Clarifies wine and removes sediment. Pectolytics Enzymes that assist in the breakdown of pectin into pectic acid and methanol during fermentation. This tends to help clarify the wine. Polyvinyl-Polypyr-Rolidone Modifies the color of wine and reduces tannins. Potassium Bicarbonate Reduces acidity. Potassium Bitartrate Stabilizes and prevents sedimentation. Potassium Carbonate Reduces the acidity of wine down to acid levels of 5 grams per liter only. Potassium Caseinate Clarifies and removes sediment. Potassium Metabisulphite Inhibits bacteria and can be used as a preservative. Potassium Sorbate Inhibits bacteria and, when used with potassium and copper sulfites, it also functions as a preservative. Protease An enzyme that kills some bacterial agents and makes wine less heat-sensitive and less likely to produce sediment. Saccharose Increases sugar levels of wine. Not allowed in every U.S. state. Silicon Dioxide Filters and fines wine. Sorbic Acid Used as a preservative. Soy Flour Feeds yeast to increase and promote secondary fermentation. Sulfur Dioxide A preservative and anti-bacterial agent. Tartaric Acid Boosts acidity of wine. Thiamine Hydrochloride (Vitamin B) Feeds yeast to help finish fermentation. Urease Anenzyme used to reduce sediment. Velcorin A microbial control agent. Water/H20 Reduces alcohol levels and acidity. Not allowed in all U.S. states. Yeast Converts sugar from grapes into alcohol. Yeast Cell Walls During red wine production pieces of yeast cell walls absorb anthocyanins (compounds that taste bitter) to make the wine smoother.

For example, Dimethyl Dicarbonate (DMDC), also called Velcorin, is a stabilizer some producers add to wine in order to control fermentation. DMDC is strongly toxic to humans in its raw form.