a. Cereals containing gluten (wheat, rye, barley, oats, spelt, kamut, or hybrid strains, and products made from them)
b. Crustaceans (e.g., lobster, shrimp)
c. Eggs (ovo) and products made from them
d. Fish and all products derived from fish, except fish gelatin used as a carrier for vitamin or carotenoid preparations, or fish gelatin or sturgeon bladder used as a fining agent in beer and wine.
e. Peanuts and products derived from them
f. Soybeans, except fully refined soybean oil and fat, natural mixed tocopherols (E306), natural D-alpha-tocopherol, natural D-alpha-tocopherol acetate, natural D-alpha-tocopheryl succinate from soybean sources, phytosterols and phytosterol esters derived from soybean sources from vegetable oils.
g. Milk (lactose), except whey used for the production of alcoholic distillates including ethyl alcohol of agricultural origin or lactitol.
h. Nuts (almonds, hazelnuts, walnuts, cashews, pecans, Brazil nuts, pistachios, macadamia or Queensland nuts)
i. Celery and products derived from it
j. Mustard and products derived from it
k. Sesame seeds and products derived from them
l. Sulfur dioxide and sulfites (possibly in wines)
m. Lupin (a legume, also rarely called wolf bean or fig bean)
n. Molluscs (e.g., mussels, snails, and squid)
Alc. contains alcohol
Additives:
1: Color
2: Preservatives
3: Antioxidants
4: Flavor enhancers
5: Phosphate
Egg and casein in wine
Egg albumin and (egg) lysozyme as well as casein are used as fining agents in wine production. However, until June 30, 2012, they were exempt from mandatory declaration as ingredients in wines, in accordance with Directive 2005/26. Wines that were placed on the market or labeled before this date may continue to be sold until existing stocks are depleted.
For all newer wines treated with these substances, however, the allergens must be declared as ingredients.
This is in accordance with regulations issued by the Federal Ministry of Food and Agriculture and allergen labeling laws.
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