Canadian Food Inspection Agency tests for Fining Agents in Wine

June 22, 2012, Ottawa: A study released today by The Canadian Food Inspection Agency (CFIA) found that 100% of wine tested had no detectable levels of milk or egg proteins, two common fining agents. The CFIA analyzed 100 samples of domestic and international red and white wines collected from provincial liquor stores across Canada.

Fining agents are used prior to filtration to improve clarity, odour and flavour of wines. Normally they are removed during the filtration process and should not remain in the finished wine product. Their presence could pose risks to consumers with food allergies.

This is another example of the testing done by the Canadian Food Inspection Agency of various food products for specific hazards to determine whether they pose a potential health risk to consumers. If a human health risk is found, a public recall notice is issued immediately.

Further information on this survey report is available on the CFIA website.

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