The European Commission has updated its online Register of Health and Nutrition Claims, which catalogues applications for permission to say that a particular food or ingredient, is beneficial to health or nutrition – such as “low fat”, “high fibre” or “reduces blood cholesterol”.
No such claims at all, sadly, are currently allowed in relation to wine. Two wine-related applications are recorded, both concerning the allegedly beneficial effects of polyphenols derived from red wine. Neither was approved.
Of the 2,037 applications currently listed, only 241 have been authorised. You can view the list here. It kicks off with “Activated Charcoal”, of which one may boast that it “contributes to reducing excessive flatulence after eating”. (A useful quality, it seems to me. Perhaps its use in winemaking should be investigated.)