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bovine blood

Bovine blood (GB)

The clarification or enhancement of a wine was carried out in ancient times with means that are often obscure for today's terms, for example with milk (this is in the famous wine book of Johann quickly from 1580), urine (sic) or blood. In the Middle Ages, cattle blood or ox blood (sometimes also pig or lamb blood) was also used for wine adulteration used to give supposedly more color to the wine. In some cases it was added fresh (still slaughter warm) or after drying as a ground powder. Back then, this was punished with the most severe penalties (from drinking your own wine in large quantities to death on the gallows). Blood consists of, among other things proteins (Albumin = also contained in the egg white, globulin and fibrinogen), this means that this practice could be described as a kind of protein enhancement (see under beautiful ). In early 2003, the rift between the United States and France and Germany, which opposed the Iraq war, also led to the issue of “cattle blood in wine”. The Republican Parliament President Dennis Hastert had examined to what extent the import of French and German products could be restricted.

France in particular exports large quantities of red wine and Mineral water in the USA. Hastert remarked: "People should know how the French make their wine" . Some French companies are said to add cattle blood to their wine to clarify it. A method that has been banned in the EU long before the BSE scandal since 1971. In order to warn consumers that the bottle could contain beef blood, it was considered in the USA to label French red wine with orange stickers in the future. If anything, there are now only a few producers who use this method. The fact is, however, that the process was still common at the end of the 20th century and was particularly widespread in the Mediterranean region before the EU ban. However, fresh blood was not always used, but also a (colorless) blood serum, which is obtained by separating the fibrinogen causing the blood clotting from the blood plasma. When making a kosher wine blood was always forbidden.

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