Below is the list of products that are legal in the wine industry in Argentina but that we will never put in our wines:

Acids: citric, malic, tannic, sorbic and its salts, erythorbic and its sodium salt, metatartaric, ascorbic, lactic. Neutral potassium tartrate, ammonium bisulfite, calcium phytate, potassium caseinate, potassium and/or calcium alginate, potassium bicarbonate, copper sulfate, potassium polyaspartate, cream of tartar. Urease, gum arabic, lysozyme, carboxymethyl cellulose, chitosan, chitin-glucan, dimethyl dicarbonate, activated carbon, pectolytic enzymes, grape candy, polyvinylpyrrolidone. Nitrogen, carbon dioxide, argon, diatomaceous earth, bentonite, yeasts, lactic acid bacteria, yeast autolysates, yeast cell walls or hulls, sucrose, lactose-free whey proteine, colloidal silicon dioxide, ovalbumin, gelatin, isinglass. Oak staves,  chunks and/or chips.

Guasapea por acá