Declaring Allergens Has Become Mandatory

Abstract

In cases of allergic or intolerance reactions after drinking wine, some thought should be given to possible associations with substances used during enological treatments. Some substances with a high allergenic potential, such as sulfites or sulfur dioxide, were actually mentioned in the article. These substances, if used in quantities in excess of 10 mg per kg or liter, have to be declared in foods as well as in wine. However, the use of other enological treatments, such as lysozyme or ovalbumin or casein from cow‘s milk, is less commonly known. The presence of such substances in wine can accordingly trigger undesirable reactions in patients with existing allergies to cow‘s milk or egg protein. According to Implementing Regulation (EU) No. 579/2012 of the European Commission of 29 June 2012, these substances will now have to be declared in wine, in the same way as in other foods, if they are present in the final product. This is helpful for affected patients, but it means that in future, the declaration of allergens on the wine label will have to be read even more carefully.