Gov't approves resveratrol content labeling on wine -- sort of.

[Guest guest]

Winery gets approval for resveratrol content label

February 28, 2005

Institute of Food Technologists (IFT)

http://www.ift.org/

Willamette Valley Vineyards has announced what it believes is the

first federal government label approval of resveratrol content, an

antioxidant, on wine. The winery's '02 Vintage Selection Pinot noir

label was approved to list resveratrol and its content and '03 Whole

Cluster Fermented Pinot noir label includes the same plus the

explanation of resveratrol: " Pinot noir develops a natural defense

against botrytis (mold) in our moist, cool climate -- the

antioxidant resveratrol. "

The company's later filing to the Alcohol, Tax and Trade Bureau of

the US Dept of Treasury, which contained this language on its '04

Whole Cluster Pinot noir label was rejected. At that time, the

Bureau stated, " you may not make curative or therapeutic claims on

labels or create misleading associations between the consumption of

alcohol and health per 27 CFR 4.39 (h) (i). Delete reference to the

word 'resveratrol'. "

Bernau said the winery's legal counsel has advised that each label

approval or rejection is independent of each other, thus the

approvals received are valid unless and until later rescinded by the

agency. The winery's legal counsel is preparing an appeal of the '04

Pinot noir label rejection on the grounds that stating from where

the antioxidant resveratrol comes and its molecules per liter is

well within the law.

" We have been careful to avoid making any health claims on the label

and related materials associated with resveratrol and rather have

focused on its presence and the reason for its presence in our

wine, " said Jim Bernau, winery founder and president. " Clearly, the

two prior label approvals by the TTB confirm there must be at least

one person within their own agency who agrees with our view. "

Bernau said he has been exploring the tendency for Pinot noir to

produce high amounts of the antioxidant resveratrol ever since

Cornell researcher LeRoy Creasy showed the thin skinned Pinot noir

grape grown in moist, cool climates produces the most resveratrol.

Creasy believes the fall climates of New York and Oregon's

Willamette Valley may be the best for growing winegrapes rich in

this antioxidant (US News and World Report, 9/29/03, page d14).

Creasy has generalized wine with greater than 10 micromolar

(molecules by liter) of resveratrol are considered to be

extraordinary. Tests show many of Willamette Valley Vineyards Pinot

noirs range from 19 to a high of 71 micromolar. It was the '04 Whole

Cluster Pinot noir which was found to contain 71 micromolar, a

higher resveratrol content than in any wine in the Creasy study.