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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
by 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 agoI hope you can see why a vegan would have a problem with egg whites being used as a processing aid.
- Lazare 9y agoSure, 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?)