Sulphites
Sulphur dioxide protects wine from oxidation and microbial spoilage. If the content exceeds 10 mg/l, which is the case for almost all wines, it has to be labelled. The label then states “Contains: sulphites”. In the ingredients list, sulphites appear with their category, for example “Preservative and antioxidant: sulphites”, and are emphasised.
Egg and milk
Some treatment agents are derived from egg or milk. They must be declared if they remain in the wine, even when used as a processing aid:
- Lysozyme from egg, used against lactic acid bacteria. It can remain as an additive (E 1105) or be removed again as a processing aid.
- Egg albumin (egg white), traditionally used for fining red wine.
- Casein and other milk products, used for fining white wine.
Contains: sulphites, lysozyme (egg)
Why allergens stay on the label
Ingredients and nutrition values may move to the e-label, allergens may not. People with allergies should see the information without having to scan a QR code. That is why the “Contains: …” statement always appears directly on the bottle, in addition to the emphasis in the ingredients list.
Language and wording
The allergen statement must be in a language easily understood by consumers in the country of sale. For export, this can mean several languages on the label. Wine control authorities advise against precautionary statements such as “may contain traces of milk”: either a substance was used and must be declared, or it was not used.
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- LGL Bavaria: information sheet on ingredients and nutrition values for wine (PDF, German)
- Regulation (EU) No 1169/2011, Annex II (EUR-Lex)
This page gives an overview and is not legal advice. The regulations and the information from your wine control authority are binding.