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Discovering and Labelling Allergens in Wines: A Guide for Wineries

This time, we will delve into the vast world of allergens present in wines. This knowledge is crucial to maintain transparency and comply with labelling regulations.

Labelling Allergens in Wines

I. The Unexpected Passengers: Allergens in Wines

Winemaking is an art that involves much more than just grapes. There are several components that, while enhancing the quality and taste of our wines, may cause allergies in some consumers.

Identifying Allergens in your Wine

In the winemaking process, a number of substances can be introduced that act as allergens, such as:

  • Lipid transport proteins (LTPs): These defence proteins come from grapes, yeasts and bacteria. They are most common in red wines.

  • Albumin: From egg white, it is a fining agent in red wines during ageing.

  • Casein: This phosphoprotein found in milk is used to clarify white wines.

  • Sulphites: Naturally occurring components in winemaking, used as preservatives.

  • Chitosan: Derived from crustaceans, fungi or arthropods, it is used as a finishing agent in white wines.

  • Gelatine: This animal protein is used in red wine to reduce astringency and tannins.

  • Isinglass: Protein derived from the swim bladders of fish, used as a fining agent.

  • Gluten: Used to seal oak barrels, although it is more common in beer.

Although most of these allergens are removed by decanting, they should be indicated on labels if traces remain in the wine.

II. Ensuring Transparency: Proper Labelling

The correct labelling of our wines is not only a legal issue, but also a way to protect and respect our consumers.

The Requirements of European Law

European legislation is very clear in this respect. Since 2017, it is mandatory to inform consumers about the presence of allergens in food and beverages. In wine, egg products, dairy products and sulphites must be indicated with specific and precise terminology. It is also mandatory to indicate if there are traces of any allergens, even if they are the result of industrial processes.

III. Beyond the Regulations: Commitment to the Consumer

The proper labelling of our wines reflects our dedication to consumers, ensuring that they can enjoy our products without risk to their health.

Conscious and Accurate Labelling

Correct labelling makes it easier for consumers with allergies or sensitivities to avoid products that may cause a reaction. As producers, we must provide clear and accurate information about ingredients and production processes.

At the end of the day, conscientious and appropriate labelling not only ensures compliance with regulations, but also strengthens consumer confidence in our wines. Therefore, we invite you to take active steps to be aware of and declare any allergens present in your wines. Cheers and good wines!

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