Wine is increasingly an industrial product, cooked up millions of gallons at a time in behemoth factories in Australia or central California. The grapes going into it can come from just about anywhere. But making cheap wine isn't easy. If something goes wrong in your massive, 350,000-gallon tank, you've got a big problem. Dumping the batch isn't an option—cheap wine doesn't stay cheap if you pour out the swill. The good news is if the wine doesn't come out right, well, a quick fix can be applied. A litany of high tech machines and chemical additives—called adjuncts—can be (legally) used to correct mistakes, hide inconsistencies, improve the taste or color of wine.