Wine Law

WINE LABELLING 185 “sugar” as an ingredient, even if the added sucrose has been fermented, and is not present in the final product? In hot years, would the added tartaric acid be listed, even though natural tartaric acid would already be in the must? We do not know, at the time of writing, if the inevitable lobbying by the wine industry will change the proposed new rules, and how. However, from a scholar’s point of view, it will indeed be interesting to see what their impact on the actual awareness of the wine consumers will turn out to be.

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