Grape wines (14.2.3.0)
Description
Alcoholic beverage obtained exclusively from the partial or complete alcoholic fermentation of fresh grapes, whether crushed or not, or of grape must (juice).1This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.
This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.
GSFA Provisions for Food Category 14.2.3.0
INS No
Food Additive or Group
Max Level
Notes
Defined In
290
GMP
60: The CO2 content in finished still wine shall not exceed 4000 mg/kg at 20o C.
14.2.3.0
N°
290
Food Additive or Group
Max Level
GMP
Notes
60: The CO2 content in finished still wine shall not exceed 4000 mg/kg at 20o C.
Defined In
14.2.3.0
242
200 mg/kg
18: As added level; residue not detected in ready-to-eat food.
14.2.3.0
N°
242
Food Additive or Group
Max Level
200 mg/kg
Notes
18: As added level; residue not detected in ready-to-eat food.
Defined In
14.2.3.0
N°
-
Food Additive or Group
Max Level
200 mg/kg
Notes
42: As sorbic acid.
Defined In
14.2.3.0
-
350 mg/kg
103: Except for use in special white wines at 400 mg/kg.
44: As residual SO2.
14.2.3.0
N°
-
Food Additive or Group
Max Level
350 mg/kg
Notes
103: Except for use in special white wines at 400 mg/kg.
44: As residual SO2.
Defined In
14.2.3.0
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Note: Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.
- Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, p, 654. OIV – International Code of Oenological Practices.