What’s in the Bottle?

Federal food and drug laws make it clear that consumers should have information that helps them make decisions affecting their health. But consumers at the beer, wine and liquor counter are still denied information about alcoholic-beverage ingredients to which they could be allergic or that could cause other health problems. The House will vote this week on a measure that could prolong that unhealthy ignorance.

The Center for Science in the Public Interest, a Washington-based nonprofit group that concentrates on food and nutrition, has compiled a list of ingredients about which it feels the public should know. For example, the wine industry uses sulfur dioxide to kill bacteria on grapes, to stop fermentation and to preserve the wine. But thousands of Americans, especially those who suffer from asthma, may be particularly sensitive to sulfur dioxide, as well as to sodium bisulfite and potassium metabisulfite, which are preservatives that are used in wine. The yeast used in fermenting beer, wine and spirits causes problems for some people, as does the corn in beer and in some liquor.

Twice the Treasury Department’s Bureau of Alcohol, Tobacco and Firearms has issued a rule that manufacturers must either list the ingredients on the labels or tell consumers on the labels where to write for information. Twice the department has rescinded its rule, and now twice a federal district court has ruled in favor of labeling.

This week the House will vote on a measure that would deny the Treasury Department the money to enforce this rule until all appeals are exhausted. In its last decision, on Oct. 31, the court said, “Alcoholic-beverage ingredients can cause adverse health effects in sensitive individuals.” The House should buy this round for them.