Many people continue to show concern for transparency in the wine business – especially related to if and how much sugar is added into the wine after it’s fermented.

Many wineries leverage various methods to result in properties and flavor profiles. Specific preservatives used must be disclosed on the wine bottle itself, yet more than 60 different additives to wine can be used without being disclosed.

Specific state laws such as in California, where sugar cannot be added at any point in the winemaking process. Winemakers are allowed to make adjustments after the wine is fermented to achieve desired taste.

There are a number of sugar recommendations made by various health associations throughout the United States. The American Heart Association recommends limiting intake even further: no more than six teaspoons (about 25 grams, or 100 calories) per day for women, and no more than nine teaspoons (36 grams, 150 calories) per day for men.

The Department of Agriculture shows that even as small as a 5 ounce glass of red table wine had 0.9 grams of sugar, while a glass of chardonnay contains about 1.4 grams. Often, winemakers use unfermented grape juice to add additional sweetness to the wine.

Sugar is also used in the process to increase the amount of alcohol in the wine itself. In wine, this comes primarily from grape juice. Wine producers have increasingly been asked to showcase the nutrition details of the wine on each bottle.