Milk products in sparkling wine?

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"Yves Tychon" wrote in message = news: snipped-for-privacy@news.vo.lu...
product,
A few
way
Just sent out this piece by email yesterday I've used rich text as = related sites are embedded. Cheers! Martin
What's in Australian wine?
Are consumers well-served by Australian wine labelling? Probably not. In = an era of legally enforced truth in labelling you can still find = Australian wine for sale with labels alleging that the contents are = 'champagne', 'white burgundy', 'port', 'sherry', 'tokay' etc.
=20
Yes these labels are gradually and I suspect reluctantly being phased = out but local winemakers have ridden on the back of European = geographical nomenclature for over a century, happily foisting misnamed = wines on an unsuspecting public. I won't even mention the millions of = litres of wine made from sultana juice, legally but misleadingly sold as = cask 'riesling' until very recently.
=20
But consumers are becoming more educated about food and beverages and = they are encouraged in this by media stories about health problems such = as cancer and allergenic reactions - rightly or wrongly attributed to = chemicals and additives introduced to the food chain. Consequently, one = has only to walk down a retail aisle to see shoppers peering at product = labels proclaiming 'Fat-free' 'GMO-free' 'No salt' 'No preservatives = added' and so forth.
=20
And wine consumers concerned about food purity may be surprised to learn = that most wine does not consist solely of the fermented juice of fresh = ripe grapes. In fact, Australian wine law permits the use of over 50 = additives and processing aids in winemaking. Permitted animal products = used include collagen, egg white, enzymes, gelatine, isinglass, = lysozyme, milk and milk products. (Source, Food Standards Australia New = Zealand.)
=20
Most of these chemicals/additives do not have to be listed on labels but = if they are, the ingredients are rarely spelt out in plain English, = marketers preferring to use cryptic code numbers that are = incomprehensible to many.
=20
Newish wine labelling laws concerning allergens will indicate the = presence of some additives but a significant and increasing number of = consumers maintain diets that prohibit consumption of products that = contain certain additives, or that contain or may have contained animal = products.
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  "Yves Tychon" < snipped-for-privacy@pt.lu> = wrote in=20 message news: snipped-for-privacy@news.vo.lu... > Hi,> > I recently = came across=20 a bottle of Queen Adelaide, a sparkling wine from> Australia. = Nice,=20 palatable, fine mousseux... and an intriguing back label> saying = that=20 "milk products" had been used in the elaboration of this> = sparkler. I=20 could not find a specific "milky" smell or taste in the product,> =
although some kind of unusual "froth" seemed to glide along the glass. A =
few> questions to the illuminati among you:> > - am = I right=20 in assuming that the presence of "milk products" is in no way> = linked to=20 a possible malolactic fermentation?> > - why would a wine = maker=20 add "milk products"?> > - is this common practice and/or = legal in=20 major> Champagne/Cr=E9mant/Sekt/Cava/SparklingWine producing=20 countries?> > Looking forward to your replies, I'll have = another=20 milk-shake, thanks> > Yves Just sent out this piece by email = yesterday I've=20 used rich text as related sites are embedded. Cheers! Martin  
What's in =
Australian wine? Are consumers well-served = by=20 Australian wine labelling? Probably not. In an era of legally enforced = truth in=20 labelling you can still find Australian wine for sale with labels = alleging that=20 the contents are 'champagne', 'white burgundy', 'port', 'sherry', = 'tokay'=20 etc.   Yes these labels are = gradually and I=20 suspect reluctantly being phased out but local winemakers have ridden on = the=20 back of European geographical nomenclature for over a century, happily = foisting=20 misnamed wines on an unsuspecting public. I won't even mention the = millions of=20 litres of wine made from sultana juice, legally but misleadingly sold as = cask=20 'riesling' until very recently.   But consumers are becoming = more=20 educated about food and beverages and they are encouraged in this by = media=20 stories about health problems such as cancer and allergenic reactions - = rightly=20 or wrongly attributed to chemicals and additives introduced to the food = chain.=20 Consequently, one has only to walk down a retail aisle to see shoppers = peering=20 at product labels proclaiming 'Fat-free' 'GMO-free' 'No salt' 'No = preservatives=20 added' and so forth.   And wine consumers = concerned about=20 food purity may be surprised to learn that most wine does not consist = solely of=20 the fermented juice of fresh ripe grapes. In fact, Australian wine law = permits=20 the use of over 50 additives and processing aids in winemaking. = Permitted animal=20 products used include collagen, egg white, enzymes, = gelatine, isinglass, lysozyme, milk and milk products. = (Source,=20 Food Standards Australia New Zealand.)   Most of these = chemicals/additives do=20 not have to be listed on labels but if they are, the ingredients are = rarely=20 spelt out in plain English, marketers preferring to use cryptic code = numbers=20 that are incomprehensible to many.   Newish wine labelling laws = concerning=20 allergens will indicate the presence = of some=20 additives but a significant and increasing number of consumers maintain = diets=20 that prohibit consumption of products that contain certain additives, or = that=20 contain or may have contained animal=20 products.
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Reply to
Martin Field
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"Martin Field" wrote in = message news:7kQld.644$ snipped-for-privacy@nnrp1.ozemail.com.au...
"Yves Tychon" wrote in message = news: snipped-for-privacy@news.vo.lu...
from
label
product,
glass. A few
no way
thanks
Just sent out this piece by email yesterday I've used rich text as = related sites are embedded. Cheers! Martin
What's in Australian wine?
Are consumers well-served by Australian wine labelling? Probably not. = In an era of legally enforced truth in labelling you can still find = Australian wine for sale with labels alleging that the contents are = 'champagne', 'white burgundy', 'port', 'sherry', 'tokay' etc.
=20
Yes these labels are gradually and I suspect reluctantly being phased = out but local winemakers have ridden on the back of European = geographical nomenclature for over a century, happily foisting misnamed = wines on an unsuspecting public. I won't even mention the millions of = litres of wine made from sultana juice, legally but misleadingly sold as = cask 'riesling' until very recently.
=20
But consumers are becoming more educated about food and beverages and = they are encouraged in this by media stories about health problems such = as cancer and allergenic reactions - rightly or wrongly attributed to = chemicals and additives introduced to the food chain. Consequently, one = has only to walk down a retail aisle to see shoppers peering at product = labels proclaiming 'Fat-free' 'GMO-free' 'No salt' 'No preservatives = added' and so forth.
=20
And wine consumers concerned about food purity may be surprised to = learn that most wine does not consist solely of the fermented juice of = fresh ripe grapes. In fact, Australian wine law permits the use of over = 50 additives and processing aids in winemaking. Permitted animal = products used include collagen, egg white, enzymes, gelatine, isinglass, = lysozyme, milk and milk products. (Source, Food Standards Australia New = Zealand.)
=20
Most of these chemicals/additives do not have to be listed on labels = but if they are, the ingredients are rarely spelt out in plain English, = marketers preferring to use cryptic code numbers that are = incomprehensible to many.
=20
Newish wine labelling laws concerning allergens will indicate the = presence of some additives but a significant and increasing number of = consumers maintain diets that prohibit consumption of products that = contain certain additives, or that contain or may have contained animal = products.
Fining products don't really remain in the product, although there's = always a small chance that traces will remain. I know one (excellent) = winemaker who tends not to fine his wines these days, not because he = prefers it that way but because some people get scared or confused by = references on the label to egg white.
Kieran
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"Martin Field" <martenospam@notspam= ozemail.spamcom.au>=20 snipped-for-privacy@nnrp1.ozemail.com.au...   "Yves Tychon" < snipped-for-privacy@pt.lu> wrote in=20 message news: snipped-for-privacy@news.vo.lu... > Hi,> > I = recently came=20 across a bottle of Queen Adelaide, a sparkling wine from> = Australia.=20 Nice, palatable, fine mousseux... and an intriguing back label> = saying=20 that "milk products" had been used in the elaboration of this>=20 sparkler. I could not find a specific "milky" smell or taste in the=20 product,> although some kind of unusual "froth" seemed to glide = along=20 the glass. A few> questions to the illuminati among = you:>=20 > - am I right in assuming that the presence of "milk products" = is in=20 no way> linked to a possible malolactic fermentation?> = >=20 - why would a wine maker add "milk products"?> > - is = this=20 common practice and/or legal in major>=20 Champagne/Cr=E9mant/Sekt/Cava/SparklingWine producing = countries?>=20 > Looking forward to your replies, I'll have another = milk-shake,=20 thanks> > Yves Just sent out this piece by email = yesterday=20 I've used rich text as related sites are embedded. Cheers! Martin  
What's = in=20 Australian wine? Are consumers = well-served by=20 Australian wine labelling? Probably not. In an era of legally enforced = truth=20 in labelling you can still find Australian wine for sale with labels = alleging=20 that the contents are 'champagne', 'white burgundy', 'port', 'sherry', = 'tokay'=20 etc.   Yes these labels are = gradually and I=20 suspect reluctantly being phased out but local winemakers have ridden = on the=20 back of European geographical nomenclature for over a century, happily =
foisting misnamed wines on an unsuspecting public. I won't even = mention the=20 millions of litres of wine made from sultana juice, legally but = misleadingly=20 sold as cask 'riesling' until very = recently.   But consumers are = becoming more=20 educated about food and beverages and they are encouraged in this by = media=20 stories about health problems such as cancer and allergenic reactions = -=20 rightly or wrongly attributed to chemicals and additives introduced to = the=20 food chain. Consequently, one has only to walk down a retail aisle to = see=20 shoppers peering at product labels proclaiming 'Fat-free' 'GMO-free' = 'No salt'=20 'No preservatives added' and so forth.   And wine consumers = concerned about=20 food purity may be surprised to learn that most wine does not consist = solely=20 of the fermented juice of fresh ripe grapes. In fact, Australian wine = law=20 permits the use of over 50 additives and processing aids in = winemaking.=20 Permitted animal products used include collagen, egg white, enzymes, = gelatine, isinglass, lysozyme, milk and milk products. = (Source,=20 Food Standards Australia New Zealand.)   Most of these = chemicals/additives do=20 not have to be listed on labels but if they are, the ingredients are = rarely=20 spelt out in plain English, marketers preferring to use cryptic code = numbers=20 that are incomprehensible to many.   Newish wine labelling = laws=20 concerning allergens will indicate the = presence of some=20 additives but a significant and increasing number of consumers = maintain diets=20 that prohibit consumption of products that contain certain additives, = or that=20 contain or may have contained animal products.   Fining=20 products don't really remain in the product, although there's always a = small=20 chance that traces will remain. I know one (excellent) winemaker who = tends not=20 to fine his wines these days, not because he prefers it that way but = because=20 some people get scared or confused by references on the label to egg=20 white.   Kieran
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Reply to
Kieran Dyke

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