>Essentially distributors buy wine from a country like south africa or germany for example. Then they process it, often here in Sweden or in another european co

>Essentially distributors buy wine from a country like south africa or germany for example. Then they process it, often here in Sweden or in another european country. And that's where they add things like oak flakes to fake oak cask maturing, and of course the industrial yeast to add other flavors. If you add yeast to wine that's already finished it's secondary fermentation (which it has, if it's being called wine), it won't do anything, because there's no sugar left. You could add more sugar at the same time, but you'll send the alcohol percentage to the moon in the process. Wine yeast is likely to cap out at ~17% if you keep adding sugar (although it's hard to start a fermentation targeting above ~%12, to hit higher percentages you usually have to feed some sugar during primary fermentation). TL;DR your explanation doesn't make sense. If you mean they're buying /must/ from south africa or germany and adding yeast then....yeah, that's how cheap wine is made. You didn't think the guys who made goonsacks had their own artisnal fruit presses, did you?