Comparative list of oenological methods

Recently I came across a useful list of oenological methods that are permitted by OIV, in the USA and in the EU. The list is in German and can be downloaded from the website of the Deutsche Weinbau Verband (DWV). (Vergleichende Liste der Oenologischen Verfahren: OIV-EU-USA; Datei laden). The list has been compiled by the German Fed. Dept. for Agriculture, Food and Consumer Affairs (BMVEL) and the DWV.

I did a bit of counting and was suprised by the result. Of the 99 methods listed (many chemical compounds included) 73 are permitted in the USA, 69 by the OIV and 67 by the EU. I wonder whether a wine from Germany that is made with some of the methods that are perfectly legal in the EU and accepted by OIV, is still a natural product? Also, is this wine much different in nature from wines from the US that are vilified in Germany as "Kunst-Wein", "Frankenstein-Wein" or "Coca-Cola-Wein". Probably not. Further, does it matter to the drinker?

RAEM