"Mike Tommasi" wrote in message
...
Is it desirable to know what went into a wine? I think so. I have
spent enough time around wineries to realize that in many even
reputable places all kinds of things are done to wine to make it fit
into a market mold. Acidification, sugaring, enzymes, correctors,
treatments using potassium cyanide [snip]

That's not quite right, Mike. I suspect you mean potassium ferrocyanide (or
ferrocyanate), which IIRC is used to remove excess copper from wine.
Potassium cyanide is NEVER used in winemaking! It is extremely poisonous.

or ferric chloride and other nasty
things, flavours, wood chips, water, etc..

Of course, there are also wineries that are proud to use a lighter
approach, at most using some sulfites before bottling to protect the
wine.

What do you think? List of ingredient and procedures? Or not?

Here in the US there is a list of permissible additives to wine. The list
isn't very long - surely not as many as 400 items. Many of them do not
actually remain in the finished product (e.g. yeast, fining materials).
Furthermore, the use of and amounts thereof are generally regarded as
proprietary information by winemakers - i.e., "trade secrets" - although
they do have to be reported to the government.

Anyway, ingredient labeling on wine is something that will surely be
resisted by wineries in any country, if for no other reasons than it is an a
further administrative pain in the butt for them, and labels are crowded
enough as it is.

Tom S