Have ingredients list in wine labels


Have ingredients list in wine labels
The Issue
Unlike other foods and drinks, WINE has somehow strangely escaped ingredient/nutritional labelling requirements.
The following substances are all approved by EU authorities for use in the production of wine (see Telegraph below). Some of them are used in the winemaking process although, after fining and filtration, will not be found in the finished product:
tartaric acid
calcium tartrate
betaglucanase
lactic bacteria
ion exchange resins
potassium ferrocyanide
calcium phytate
lysozyme
dimethyldicarbonate
urease
oxygen
lees
oak wood
sulphur dioxide
calcium sulphate
sucrose
yeast cell walls
carbon dioxide
ascorbic acid
citric acid
copper sulphate
charcoal
diammonium phosphate
ammonium sulphate
ammonium sulphite
ammonium bisulphite
thiamine hydrochloride
polyvinylpolypyrrolidone
calcium tartrate
calcium phytate
lysozyme
dimethyldicarbonate
argon
nitrogen
potassium bisulphite
potassium metabisulphite
gelatin
plant proteins
isinglass
casein
potassium caseinate
ovalbumin (egg white)
lactalbumin,
bentonite
silicon dioxide or colloidal solution
kaolin
tannin
pectinolytic enzymes,
sorbic acid or potassium sorbate
potassium tartrate
potassium bicarbonate
calcium carbonate
carbon dioxide
acacia (gum arabic)
calcium alginate
potassium alginate
allyl isothiocyanate
yeast mannoproteins
This odd situation HAS TO CHANGE! NOW.
We have THE RIGHT to know what goes inside the bottle and what it is used to process the stuff we drink.
We have THE RIGHT to choose a producer with respect to another based on facts not just on marketing and propaganda.
For further readings:
http://www.alicefeiring.com/blog/2014/09/ingredients-on-the-wine-label-absolutely-.html
http://www.nytimes.com/2013/06/05/dining/the-big-question-whats-in-wine.html?_r=0
https://www.wired.com/2014/07/paul-draper-wine-labels/
The Issue
Unlike other foods and drinks, WINE has somehow strangely escaped ingredient/nutritional labelling requirements.
The following substances are all approved by EU authorities for use in the production of wine (see Telegraph below). Some of them are used in the winemaking process although, after fining and filtration, will not be found in the finished product:
tartaric acid
calcium tartrate
betaglucanase
lactic bacteria
ion exchange resins
potassium ferrocyanide
calcium phytate
lysozyme
dimethyldicarbonate
urease
oxygen
lees
oak wood
sulphur dioxide
calcium sulphate
sucrose
yeast cell walls
carbon dioxide
ascorbic acid
citric acid
copper sulphate
charcoal
diammonium phosphate
ammonium sulphate
ammonium sulphite
ammonium bisulphite
thiamine hydrochloride
polyvinylpolypyrrolidone
calcium tartrate
calcium phytate
lysozyme
dimethyldicarbonate
argon
nitrogen
potassium bisulphite
potassium metabisulphite
gelatin
plant proteins
isinglass
casein
potassium caseinate
ovalbumin (egg white)
lactalbumin,
bentonite
silicon dioxide or colloidal solution
kaolin
tannin
pectinolytic enzymes,
sorbic acid or potassium sorbate
potassium tartrate
potassium bicarbonate
calcium carbonate
carbon dioxide
acacia (gum arabic)
calcium alginate
potassium alginate
allyl isothiocyanate
yeast mannoproteins
This odd situation HAS TO CHANGE! NOW.
We have THE RIGHT to know what goes inside the bottle and what it is used to process the stuff we drink.
We have THE RIGHT to choose a producer with respect to another based on facts not just on marketing and propaganda.
For further readings:
http://www.alicefeiring.com/blog/2014/09/ingredients-on-the-wine-label-absolutely-.html
http://www.nytimes.com/2013/06/05/dining/the-big-question-whats-in-wine.html?_r=0
https://www.wired.com/2014/07/paul-draper-wine-labels/
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Petition created on 14 October 2016

