40 years ago Austria wineries got caught sweetening wine with antifreeze, nearly killing the industry (and their customers)

In 1985, Austrian winemakers faced a problem: Their wines weren't sweet enough for the German market's taste. Rather than adding corn syrup like normal criminals, they mixed in diethylene glycol, aka antifreeze. The chemical made wines taste sweeter and fuller-bodied while adding that special je ne sais quoi of potential organ failure. — Read the rest
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