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It was actually 63 substances allowed by the EU, I just found out now while re-reading the article. Unfortunately the article and documentary are both in Swedi

It was actually 63 substances allowed by the EU, I just found out now while re-reading the article. Unfortunately the article and documentary are both in Swedish. [1] About the yeast, I'm a layman so I don't know what industrial yeast is but this was the term used by the journalist. The report showed that a company dedicated to producing and selling flavored yeasts were marketing specific yeasts with flavors. And these flavors then turned up in the liqour store on the wine where the yeast was used. So the yeast was used as direct flavoring. My point is that it's processed wine and this isn't clear to the consumer. Maybe it should have been when we suddenly were flooded with so many different types of cheap wines but I was too young at that time. Before the 60s wine was not as available as it is today in sweden, or as cheap. So clearly processing wine has become a way to make more money and that's when I get concerned. But as you say, drink what you want. I've made the choice to stop drinking processed wine. And I'll gladly await the EU decision on whether or not wine distributors will have to declare contents. 1. https://www.svt.se/nyheter/granskning/ug/vill-inte-uppge-vad-vinet-innehaller https://www.svt.se/nyheter/granskning/ug/vill-inte-uppge-vad...

WillPostForFood 9y ago
Ultimately, wine is processed by definition - unprocessed wine is grape juice. But like you, I think less manipulated is better, otherwise you end up with boring but pleasant homogenous tasting wine. The now defunct In Pursuit of Balance really pushed this. https://www.nytimes.com/2015/05/31/magazine/the-wrath-of-grapes.html https://www.nytimes.com/2015/05/31/magazine/the-wrath-of-gra...
- belorn 9y ago
  Technically, wouldn't natural wine be processed grape juice? Processed wine would be cheap wine that get enhanced by an additional process like added ingredients or heat/pressure.
  - jhbadger 9y ago
    Some versions of Protestantism in fact use grape juice for communion under the argument that the wine that Jesus was said to have made was "new wine" and thus unfermented. Which makes one wonder why the miracle wasn't told as turning water into juice.
cr1895 9y ago
>And these flavors then turned up in the liqour store on the wine where the yeast was used. So the yeast was used as direct flavoring. Same as in beer: the particular yeast strains are highly influential in the taste of the final product. I don't really see why you cast this as an adulteration, or a deceptive processing.
Lazare 9y ago
With all due respect, I'm not sure you really follow the argument being made here. Yeast is a strain of microorganisms that consume the sugar in the juice, and produce a number of complex organic chemicals including alcohol, but also a number of others, some of which provide, yes, fruity flavours. When we find a strain that provides a flavour profile we like, we isolate it, breed more, and then, yes, package them and sell them to vintners that want it. > And these flavors then turned up in the liqour store on the wine where the yeast was used. Yeah, that's one of the key pointS of winemaking. All winemaking. Everywhere. All types. You pick an appropriate strain of yeast to yield the finished product you want; it's a critical step in the process. > So the yeast was used as direct flavoring. ...no. Yeast does not end up in the finished product, and is not used as a direct flavouring. > My point is that it's processed wine and this isn't clear to the consumer. All wine is processed wine; wine making is one of the oldest industrial processes, dating back six thousand years. Was there some specific part of how this wine is processed you have an issue with? And if so, what? And why? > And I'll gladly await the EU decision on whether or not wine distributors will have to declare contents. But they've got the same ingredients right? Grapes, yeast, maybe some extra sugar and water? What are you expecting to see on the "bad" wine label that you won't see on "good" wine? Edit: Looking at your other comments, it seems you're mostly upset about the idea that some wines might have two seperate fermentation stages. But this is a traditional wine making technique for centuries; it's a defining trait of the champagne and governo methods. So I'm not sure what you're arguing here. Wine is a heavily processed product; what's wrong with these particular processes?
- bjourne 9y ago
  > But they've got the same ingredients right? Grapes, yeast, maybe some extra sugar and water? What are you expecting to see on the "bad" wine label that you won't see on "good" wine? What processing aids and additives are used. A list of allowed chemicals is found here: http://redax.tv4.se/kallafakta/LISTA%20TILLSATSER_ALLERGENER.pdf http://redax.tv4.se/kallafakta/LISTA%20TILLSATSER_ALLERGENER... I don't care one way or another but "wine snobs" claim some of these are giving them headaches.
  - lttlrck 9y ago
stdbrouw 9y ago
> The report showed that a company dedicated to producing and selling flavored yeasts were marketing specific yeasts with flavors. And these flavors then turned up in the liqour store on the wine where the yeast was used. So the yeast was used as direct flavoring. Sure, take a look at https://www.wyeastlab.com/beer-strains/ https://www.wyeastlab.com/beer-strains/, one of the big yeast providers for brewers (though they do sell wine yeasts as well.) You'll see that each yeast is described by what it contributes to the finished product: "fruity" or "earthy" or "neutral" or "grainy", even referencing particular types of fruit. I'm not sure what the problem here is. The flavor and aroma of any wine results from the interaction of must, yeast, fermentation vessel, temperature and time.

WillPostForFood 9y ago

Ultimately, wine is processed by definition - unprocessed wine is grape juice. But like you, I think less manipulated is better, otherwise you end up with boring but pleasant homogenous tasting wine. The now defunct In Pursuit of Balance really pushed this. https://www.nytimes.com/2015/05/31/magazine/the-wrath-of-grapes.html https://www.nytimes.com/2015/05/31/magazine/the-wrath-of-gra...

belorn 9y ago
Technically, wouldn't natural wine be processed grape juice? Processed wine would be cheap wine that get enhanced by an additional process like added ingredients or heat/pressure.
- jhbadger 9y ago
  Some versions of Protestantism in fact use grape juice for communion under the argument that the wine that Jesus was said to have made was "new wine" and thus unfermented. Which makes one wonder why the miracle wasn't told as turning water into juice.

cr1895 9y ago

>And these flavors then turned up in the liqour store on the wine where the yeast was used. So the yeast was used as direct flavoring. Same as in beer: the particular yeast strains are highly influential in the taste of the final product. I don't really see why you cast this as an adulteration, or a deceptive processing.

Lazare 9y ago

With all due respect, I'm not sure you really follow the argument being made here. Yeast is a strain of microorganisms that consume the sugar in the juice, and produce a number of complex organic chemicals including alcohol, but also a number of others, some of which provide, yes, fruity flavours. When we find a strain that provides a flavour profile we like, we isolate it, breed more, and then, yes, package them and sell them to vintners that want it. > And these flavors then turned up in the liqour store on the wine where the yeast was used. Yeah, that's one of the key pointS of winemaking. All winemaking. Everywhere. All types. You pick an appropriate strain of yeast to yield the finished product you want; it's a critical step in the process. > So the yeast was used as direct flavoring. ...no. Yeast does not end up in the finished product, and is not used as a direct flavouring. > My point is that it's processed wine and this isn't clear to the consumer. All wine is processed wine; wine making is one of the oldest industrial processes, dating back six thousand years. Was there some specific part of how this wine is processed you have an issue with? And if so, what? And why? > And I'll gladly await the EU decision on whether or not wine distributors will have to declare contents. But they've got the same ingredients right? Grapes, yeast, maybe some extra sugar and water? What are you expecting to see on the "bad" wine label that you won't see on "good" wine? Edit: Looking at your other comments, it seems you're mostly upset about the idea that some wines might have two seperate fermentation stages. But this is a traditional wine making technique for centuries; it's a defining trait of the champagne and governo methods. So I'm not sure what you're arguing here. Wine is a heavily processed product; what's wrong with these particular processes?

bjourne 9y ago
> But they've got the same ingredients right? Grapes, yeast, maybe some extra sugar and water? What are you expecting to see on the "bad" wine label that you won't see on "good" wine? What processing aids and additives are used. A list of allowed chemicals is found here: http://redax.tv4.se/kallafakta/LISTA%20TILLSATSER_ALLERGENER.pdf http://redax.tv4.se/kallafakta/LISTA%20TILLSATSER_ALLERGENER... I don't care one way or another but "wine snobs" claim some of these are giving them headaches.
- lttlrck 9y ago

stdbrouw 9y ago

> The report showed that a company dedicated to producing and selling flavored yeasts were marketing specific yeasts with flavors. And these flavors then turned up in the liqour store on the wine where the yeast was used. So the yeast was used as direct flavoring. Sure, take a look at https://www.wyeastlab.com/beer-strains/ https://www.wyeastlab.com/beer-strains/, one of the big yeast providers for brewers (though they do sell wine yeasts as well.) You'll see that each yeast is described by what it contributes to the finished product: "fruity" or "earthy" or "neutral" or "grainy", even referencing particular types of fruit. I'm not sure what the problem here is. The flavor and aroma of any wine results from the interaction of must, yeast, fermentation vessel, temperature and time.