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).1

This 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

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

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

1105

500 mg/kg

-

14.2.3.0

1105

Food Additive or Group

Max Level

500 mg/kg

Notes

-

Defined In

14.2.3.0

-

200 mg/kg

42: As sorbic acid.

14.2.3.0

-

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

-

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.

  1. Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, p, 654. OIV – International Code of Oenological Practices.