wine is regarded by the consumer as a natural product. What’s in it? Wine grapes and alcohol (from grapes). The most guess – the “cheap-wine” remains, it is but rarely there. To be labelled sulfur is at a level of ten milligrams, which preserves the wine and protects it from Oxidation. You also have to draw chicken protein and dairy products, if of 25 milligrams per Liter are detectable. They are usually not, at least not in this amount.

What are the chicken and the milk products in wine? Animal products are used for clarification and removal of the Sediments. Therefore, Vegans should resort to vegan wine. Most know nothing of it. Also not that, in order to clarify not only chicken protein, but fish is used. Or that sugar is added to achieve higher Alcohol levels. Not to mention the fifty-odd authorised additives, technical AIDS and procedures that can transform the cheapest of grape juice to wine, then enters the Discounter or supermarket in the sale. All of this must not be on the label. Why not?

We spoke with the Sommelier, Sebastian Bordthäuser, has already written an article in the magazine “Effilee” about additives in wine.

wine expert makes the Test able to taste a wine from Overseas for 2,49 Euro really? By Denise Snieguole Wachter

you Can say that we drink wine, but have no idea of what is in there?

Yes and no. As a consumer, only the opportunity, the ingredients concentrically auszukreisen remains a. Succeed, if you look at what the different wine-growing associations do without. Of the associations, which include organic, Ecocert or the natural land, the Demeter Association is the one with the most stringent requirements. Although you can read as a consumer in the EU regulation no 606/2009, the instruments and technical procedures are permitted. But which of them were used in the product, remains in the Individual a mystery.

What are those technical AIDS which have to be declared?

According to the German wine law allowed wine to be made only from wine grapes. It may, however, be technical AIDS are used, which are of animal origin are, for example, of cattle, chickens, pigs, fish, and other additives such as Erbsproteine, Soy protein, beet sugar. So actually, all things, the grape have to do with a Wine anything.

What’s the pork or beef in wine?

After fermentation, the wine is clarified, so all the metabolic by-products of the fermentation such as Sediments found in, for example, with the so-called carbon filtering: This includes, for example, ash, cattle – or pig-based can be used. Otherwise, milk or chicken protein, and proteins from peas or soy for must clarification, or fining are used.

Strictly, you should be taken the use of products of animal origin, out of consideration for vegetarians, Vegans or Allergy identification. You can get these materials but so good that you can demonstrate the products. The Problem for the Allergy sufferers.

the Extent to which, if there is nothing to prove, will be nothing more to it, or?

Even if all the genes have been ingredients removed, does not rule out an allergic reaction because the substances were, after all, time inside. These wines can trigger blatant allergic reactions. Exactly the same applies to the acid in the lemon.

But this is a natural product …

In itself, but the use today, industrially produced, citric acid can be produced using genetically modified organisms (GMOs). In the trade, one must prove by certificate that citric acid was NOT produced using GMOs. Topsy-turvy world …

Why citric acid is achieved through the use?

The Aufsäuern, if it was a warm Vintage and the acid values are very low. It was a cool year, and the acid values are uncomfortably high, you can with sugar against taxes or deacidify.

series wine Knowledge for beginners, Confusing information – how to read the wine label to the right

When the consumer goes to the supermarket, what kind of wine they are buying actually?

In the supermarket there is wine, but mostly as a mass product, without origin, without a home, without a face and without a soul. Only the smallest part comes from the winemaker: Up to 55 percent of the wines come from large wineries, 30 percent from cooperatives.

Many of the approved treatments on the wine would be actually necessary, if you would give him due time. But the industry has no time. Comes out of an industrial mass product, the traffic is sensory-capable, but with our romantic idea of an artisanal product has nothing in common.

If the industry-wines characteristic would be subject to classification, would deter the additives in the “cheap-wine” consumers?

As a consumer, you can understand very well which wine is made or from the winemaker comes in. The large winery, is characterized as a filler product, and at the wine bottled by the Producer, as well as an address written on it. At the winery, goods of the fillers is usually recorded and an official test number, attesting to its airworthiness.

Nevertheless, a labelling obligation of the tools would be desirable. But how do you want to prove something by using other AIDS had to be removed? It is de facto nothing more.

What would you suggest for the consumer?

you can Buy wine from the vintner, or in the specialized trade! Not at the gas station, not in the drugstore market, and not in the supermarket! Only at the winery you can purchase wines and have a face – and, in the best case, he explained how the wine was made.

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