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> 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 wo

> 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
So perhaps something like the Reinheitsgebot for beer? https://en.m.wikipedia.org/wiki/Reinheitsgebot https://en.m.wikipedia.org/wiki/Reinheitsgebot
- Lazare 9y ago
  From your link: > In addition, the law allows the use of powdered or ground hops and hops extracts, as well as stabilization and fining agents such as PVPP. Top-fermented beer is subject to the same rules, with the addition that a wider variety of malted grains can be used, as well as pure sugars for flavor and coloring. That sounds like the exact sorts of things the original commenter was upset about with wine. And many of the things in the list the guy you were replying to linked are "stabilization and fining agents".
Lazare 9y ago
I don't read Swedish, but glancing through that list I do recognize several very traditional and widely used preservatives and fining agents, which are used in traditional wine making. Plus fining agents, by design, aren't present in the finished product so I'm still not clear on what a labelling law is meant to achieve. Example: A traditional fining agent in that list is egg albumen (aka egg whites). No detectable traces remain in the finished product. Is that a problem? Why? That list highlights it as an allergen in red, but again, it's not in the wine and (unsurprisingly) studies show they do not cause allergic reactions. If there are specific concerns about specific additives, then 1) they should probably be banned from all products, not just wine and 2) we should be having a conversation about those specific additives. General concern about "additives", in general, just comes across as scaremongering.
- bjourne 9y ago
  I hope you can see why a vegan would have a problem with egg whites being used as a processing aid.
  - Lazare 9y ago
    Sure, and some wineries do label their wine as vegan, which is great. But this was about someone saying they only wanted to drink "real" wine and hoping for a law that would require ingredients to be listed. But traditional wine production often uses fining agents such as egg whites, and it's not an ingredient, is not present in the final product, and would not be listed on a list of ingredients. So I don't really see the relevance. (If it helps, pretend I said Polyvinylpolypyrrolidone instead, which has no vegan concerns. Is its use as a fining agent a problem? Why?)

lttlrck 9y ago

So perhaps something like the Reinheitsgebot for beer? https://en.m.wikipedia.org/wiki/Reinheitsgebot https://en.m.wikipedia.org/wiki/Reinheitsgebot

Lazare 9y ago
From your link: > In addition, the law allows the use of powdered or ground hops and hops extracts, as well as stabilization and fining agents such as PVPP. Top-fermented beer is subject to the same rules, with the addition that a wider variety of malted grains can be used, as well as pure sugars for flavor and coloring. That sounds like the exact sorts of things the original commenter was upset about with wine. And many of the things in the list the guy you were replying to linked are "stabilization and fining agents".

Lazare 9y ago

I don't read Swedish, but glancing through that list I do recognize several very traditional and widely used preservatives and fining agents, which are used in traditional wine making. Plus fining agents, by design, aren't present in the finished product so I'm still not clear on what a labelling law is meant to achieve. Example: A traditional fining agent in that list is egg albumen (aka egg whites). No detectable traces remain in the finished product. Is that a problem? Why? That list highlights it as an allergen in red, but again, it's not in the wine and (unsurprisingly) studies show they do not cause allergic reactions. If there are specific concerns about specific additives, then 1) they should probably be banned from all products, not just wine and 2) we should be having a conversation about those specific additives. General concern about "additives", in general, just comes across as scaremongering.

bjourne 9y ago
I hope you can see why a vegan would have a problem with egg whites being used as a processing aid.
- Lazare 9y ago
  Sure, and some wineries do label their wine as vegan, which is great. But this was about someone saying they only wanted to drink "real" wine and hoping for a law that would require ingredients to be listed. But traditional wine production often uses fining agents such as egg whites, and it's not an ingredient, is not present in the final product, and would not be listed on a list of ingredients. So I don't really see the relevance. (If it helps, pretend I said Polyvinylpolypyrrolidone instead, which has no vegan concerns. Is its use as a fining agent a problem? Why?)