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NEW ZEALAND WINEGROWERSInternational Winemaking Practices Guide9th Edition October 2015
NEW ZEALAND WINEGROWERSInternational Winemaking Practices Guide9th Edition October 2015
New Zealand International Winemaking Guide 9th Edition I September 2015 1
TABLE OF CONTENTS
1. WINEMAKING PRACTICES IN NEW ZEALAND 3
1.1 Definition of Wine 3
1. 2 Food Additives 3
1.3 Processing Aids 4
1.4 Contaminants and Natural Toxicants 4
1.5 Agricultural Chemical Residues 4
1.6 Food Safety and Winery Hygiene 5
1.7 Standards of Fill 5
2. EXPORTS6
2.1 Making wine for multiple markets 6
2.2 Australia 6
2.3 Argentina, Canada, Chile, USA, Georgia, South Africa 6
2.4 European Union 7
2.5 Brazil 7
2.6 Asia 7
APPENDIX 1 - WINEMAKING PRACTICES FOR STANDARD WINE IN THE MAJOR MARKETS
Definitions/Analytical Parameters 8
Fermentation 9
Preservation 10
Filtration/Clarification 11
Acidification 12
De-Acidification 13
Enrichment 13
Sweetening/Acid Adjustment 14
Stabilisation 14
Other Cellar Treatments 15
Contaminants and Toxicants 17
APPENDIX 2 - RULES FOR SPARKLING WINE EXPORTED TO THE EU
18
APPENDIX 3 - RULES FOR LIQUEUR WINE EXPORTED TO THE EU
21i
Cover image courtesy of Pegasus Bay
© New Zealand Winegrowes I newzealandwine.com2
DISCLAIMERInformation in this document is prepared by New Zealand Winegrowers for use by members of the New Zealand Grape Growers Council and the Wine Institute of New Zealand only. Material may not be published or reproduced without the permission of New Zealand Winegrowers.All due care and attention has been exercised in the preparation of the information contained in this document. However, regulations will change over time, and interpretations may differ between regulators. We will endeavour to provide regular updates as they come to hand. Nevertheless, this document is not intended to be the definitive source on winemaking regulations, as this will always be in the hands of the regulators who administer them. Nor is it intended to be a substitute for detailed legal advice in specific cases.This information is provided strictly on the basis that New Zealand Winegrowers, the Wine Institute of New Zealand Inc, the New Zealand Grape Growers Council Inc and their officers, employees or agents disclaim any liability of any kind for any inaccuracy, error, omission or other flaw in the information contained in this document, and for any loss and/or damage that may arise from reliance on the information presented.
INTRODUCTIONWinemaking practices in New Zealand are governed by a number of different laws and regulations, including both domestic rules and rules imposed by the Governments of overseas markets. This Guide is intended to provide an easy reference to the rules of our most important markets.
In New Zealand, the following laws and regulations apply to winemaking practices:
• Food Act 2014
• Australia New Zealand Food Standards Code (the “Food Standards Code”)
• New Zealand (Maximum Residue Limits of Agricultural Chemicals) Food Standards 2002 & 2007
• Wine Act 2003
• Wine Regulations 2006
• Wine (Specifications) Notice 2006
• Weights and Measures Regulations 1999
The Ministry of Primary Industries is the government agency responsible for regulating all winemaking practices – with the exception of standards of fill which are governed by the Ministry of Consumer Affairs.
Under the Wine Act 2003, every winemaker must operate under either a wine standards management plan (WSMP) registered with the NZFSA or an exemption. The WSMP provides a framework for compliance with the wine and food standards above. A template for the WSMP is available to members in the form of the New Zealand Winegrowers Wine Standards Management Plan Code of Practice Version 2 which is available on our website www.nzwine.com.
The WSMP covers food safety and hygiene as well as winemaking practices and some aspects of labelling. Any information in this Guide must be read in subject to the WSMP under which a winemaker is operating.
Wine that is intended for export may be subject to additional rules that are covered in Chapter 3 and Appendices 1-4.
CHANGES IN THIS 9TH EDITION
Where substantive changes have been made since the last edition of the International Winemaking Practices Guide, the text is shaded in yellow.
If any aspect of the information contained in this guide is unclear, or you have additional questions, members can contact the New Zealand Winegrowers Advocacy team Jeffrey Clarke on [email protected] or Silua Ettles on [email protected] for further assistance.
New Zealand International Winemaking Guide 9th Edition I September 2015 3
1.1 DEFINITION OF WINE
Standard 2.7.4 of the Food Standards Code sets general definitions for wine and wine product and provides permissions for the addition of certain foods during the production of wine.
Definition of wine
Wine is defined as “the product of the complete or partial fermentation of fresh grapes, or a mixture of that product and products derived solely from grapes.” This definition includes sparkling and fortified wine. There are no separate definitions for these products.
The following may be added to wine during production –
• grape juice and grape juice products; and
• sugars (the list of permitted sugars is in Standard 2.8.1); and
• brandy or other spirit; and
• added water, where the water is necessary to incorporate any permitted food additive or processing aid.
Definition of wine product
Wine product is defined as “a food containing no less than 700 mL/L of wine as defined in this Standard, which has been formulated, processed, modified or mixed with other foods such that is not wine.”
1. 2 FOOD ADDITIVES
What is a food additive?
Standard 1.3.1 of the Food Standards Code controls the additives that may be used in winemaking. A food additive can only be added to wine where expressly permitted in this standard.
A food additive is any substance not normally consumed as a food in itself and not normally used as an ingredient of food, but which is intentionally added to a food to achieve one or more specified technological functions. It or its by-products may remain in the food. Food additives must meet the identity and purity standards set out in Standard 1.3.4.
How can food additives be used?
Food additives can only be used:
• to perform one or more technological functions;
• at a level that does not exceed the maximum level necessary to achieve one or more technological functions under conditions of Good Manufacturing Practice (GMP);
• in compliance with any conditions, restrictions or maximum permitted levels specified in the standard.
1
The following extract from Schedule 5 to Standard 1.3.1 Food Additives outlines the key technological functions that may be performed by food additives used in wine production.
FUNCTIONAL CLASS Sub-Classes
DEFINITION
Acidity regulator
acid, alkali, base, buffer, buffering agent, pH adjusting agent
alters or controls the acidity or
alkalinity of a food
Antioxidant
antioxidant, antioxidant synergist retards or prevents the
oxidative deterioration of a food
Colour fixative
colour fixative, colour stabiliser stabilises, retains or intensifies
an existing colour of a food
Colouring adds or restores colour to foods
Preservative
anti-microbial preservative, anti-mycotic agent, bacteriophage control agent, chemosterilant, disinfection agent
retards or prevents the
deterioration of a food by micro
organisms
Sequestrant forms chemical complexes with
metallic ions
Stabiliser
binder, firming agent, water binding agent, foam stabiliser
maintains the homogeneous
dispersion of two or more
immiscible substances in a food
Additives may be carried over from other ingredients used in the production of a wine, as well as being added directly. In any case, the level of additive must not exceed the level permitted for the final product.
Two or more additives may be used in combination to achieve the same technological function. In this case, the sum of the quantities obtained by dividing the amount of each food additive used by the maximum permitted level for that food additive must not exceed 1.
Permitted additives
The Appendices to this document sets out the food additives permitted for use in wine production, and the conditions, restriction and maximum levels for their use. Where a maximum level is specified, the level refers to the maximum amount which may be present in the wine as sold.
The maximum level for many food additives is specified as “good manufacturing practice” (GMP). GMP is a limit and it does not permit excessive usage or poor winemaking practices. The Codex Alimentarius Commission Procedural Manual sets out the
WINEMAKING PRACTICES IN NEW ZEALAND
© New Zealand Winegrowes I newzealandwine.com4
following relevant criteria for use in assessing compliance with Good Manufacturing Practice:
• the quantity of additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;
• the quantity of the additive that becomes a component of food as a result of its use in the manufacture, processing or packaging of a food and which is not intended to accomplish any physical, or other technical effect in the finished food itself, is reduced to the extent reasonably possible; and
• the additive is prepared and handled in the same way as a food ingredient.
The manner in which a food is intended to be presented (e.g. by the use of such quality descriptors as natural, pure, traditional etc) may affect the type and level of food additives that could be used in accordance with GMP. Similarly, the type and level of food additives used may affect the way in which a food may be presented (e.g. the use of sulphites above 10ppm requires labelling).
1.3 PROCESSING AIDS
What is a processing aid?
Standard 1.3.3 of the Food Standards Code regulates the use of processing aids in food manufacture. A processing aid can only be used for wine production where expressly permitted in this Standard.
Processing aids are substances that are used in the processing of raw materials, foods or ingredients to fulfil a technological purpose relating to treatment or processing, but do not perform a technological function (i.e. as set out under “Food Additives” above) in the final food.
Processing aids must meet the identity and purity standards set out in Standard 1.3.4.
How can processing aids be used?
Processing aids can only be used:
• to fulfil a technical purpose related to treatment or processing of wine;
• in compliance with any conditions, restrictions or maximum permitted levels specified in the standard; and
• at the lowest level necessary to achieve the relevant technical function, irrespective of any maximum permitted level specified.
Permitted processing aids
A wide range of processing aids are permitted for winemaking. Appendix 1 summarises the main processing aids used in wine production. For a complete list, consult Standard 1.3.3.
The maximum level for many processing aids is specified as “good manufacturing practice” (GMP). GMP is a limit and it does not permit excessive usage or poor winemaking practices. For guidance on GMP, see the section on “Food Additives”.
1.4 CONTAMINANTS AND NATURAL TOXICANTS
Standard 1.4.1 establishes the general principle that levels of contaminants and natural toxicants in all foods should be kept As Low As Reasonably Achievable (the ALARA principle) and sets out the maximum levels of specified metal and non-metal contaminants and natural toxicants that may be present in certain foods.
Maximum levels for contaminants and natural toxicants in major markets are set out in Appendix 1.
Maximum levels for wine
There is only one maximum level that applies to wine. Red, white and fortified wines must not exceed 3 g of methanol per litre of ethanol.
Other contaminants
Other contaminants (including metals such as arsenic, cadmium, copper, lead, mercury and tin) do not have maximum levels set in respect of wine. However, levels of these contaminants in wine must be as low as reasonably achievable.
1.5 AGRICULTURAL CHEMICAL RESIDUES
Who is responsible for residues?
Maximum residue levels (MRLs) for agricultural chemicals applying to wine sold in New Zealand are governed by the New Zealand (Maximum Residue Limits of Agricultural Chemicals) Standard.
Growers must:
• ensure that agricultural chemicals are applied in accordance with label requirements, including withholding periods (pre-harvest intervals); and
• maintain a record of applications of agricultural chemicals (spray diary).
Winemakers must:
• ensure that wine released for sale in New Zealand complies with the maximum residue limits specified in the Standard (NB: MRLs in New Zealand are established for grapes rather than wine. However, the MRLs for grapes are in practice applied to finished wine as well. With a few exceptions, this is the case in most parts of the world);
• ensure that export wine complies with the maximum residue limits applying in the destination market.
We strongly recommend that winemakers monitor the timing and levels of agricultural chemical applications through spray diaries to ensure that wines released for sale comply with MRLs. (NB: levels of many agricultural chemicals will reduce through the winemaking process, and it is permissible to blend wines to achieve residue levels in finished wine that are within MRLs.)
New Zealand International Winemaking Guide 9th Edition I September 2015 5
We also strongly recommend that winemakers work with growers to ensure that the levels of residue in their wines are kept to the lowest level possible.
Where do I find information on MRLs?
New Zealand Winegrowers publishes an annual Export Wine Grape Spray Schedule and an Agrichemical Spray Diary to assist growers and wineries to comply with MRLs in all markets. This is available free of charge to all members.
1.6 FOOD SAFETY AND WINERY HYGIENE
Food safety and winery hygiene are regulated under the Wine Act 2003, the Wine Regulations 2006, the Wine (Specifications) Notice 2006 and through the registration of Wine Standards Management Plans. For more information go to: http://www.foodsafety.govt.nz/industry/sectors/wine/making-wine/index.htm
1.7 STANDARDS OF FILL
Standards of fill are regulated by the Ministry of Consumer Affairs under the Weights and Measures Regulations 1999.
The adequacy of fill levels for wine are measured on the basis of the average volume of bottles in a particular lot. There are three basic rules:
• First, the actual contents of the packages in a lot must not be less, on average, than the stated quantity. They can, however, be more on average than the stated quantity.
• Second, no more than 2.5% of the packages in a lot may be non-standard. A package is non-standard if the quantity is less than the stated quantity on the package by more than a tolerable deficiency. For a 750ml bottle, the tolerable deficiency is 15ml.
• Third, there must be no inadequate packages. A package is inadequate if the quantity of goods is less than the stated quantity on the package by more than twice the tolerable deficiency. For a 750ml bottle, a deficiency of 30ml will make it an inadequate package.
These averages can be determined on the basis of samples. Sample ranges are specified in the legislation depending on the size of the lot. For further information, see the Ministry of Consumer Affairs Fact Sheet at: www.consumeraffairs.govt.nz/measurement/businessinfo/avquantsystem.html.
© New Zealand Winegrowes I newzealandwine.com6
2
In principle, wines exported from New Zealand must comply with the winemaking rules applicable in New Zealand and in the destination market. However, there are exceptions to this principle where the New Zealand Government has entered into agreements with foreign Governments to mutually accept each other’s winemaking practices.
All exporters to all markets need to comply with the export eligibility requirements set out in the New Zealand Grape Wine Export Code: http://www.foodsafety.govt.nz/industry/sectors/wine/exporting/grape/
2.1 MAKING WINE FOR MULTIPLE MARKETS
A large proportion of the wine produced in New Zealand is intended for export. However, New Zealand winemaking rules are more flexible than those applying in many other markets, and winemaking practices may need to be adjusted to meet the rules in destination markets. It is often difficult to know in advance all of the markets which a wine will eventually be sold in, but it is helpful to keep in mind some of the major variables across different markets. The specific limits that apply to key markets are set out in Appendix 1. If you are interested in rules for other markets, please contact us.
Minimum alcohol
Some markets set minimum levels of alcohol for wine, which can restrict the styles of wine that are sold there. In EU markets, this is 8.5%. In the USA and China it is 7%. In Canada, Chile, South Africa and Argentina, 7% is the minimum for exporters wanting to take advantage of the Mutual Acceptance Agreement on Oenological Practices.
In some markets, a minimum alcohol level is also linked to specific categories of wine, for example fortified wine or the EU categories of “wine of overripe grapes” and “wine of raisined grapes”.
Reduction of alcohol by technical means such as reverse osmosis or spinning cone is also controlled in the EU.
Maximum alcohol/sugar
Some markets set maximum levels and category thresholds for alcohol and sugar content (or a combination of the two). For USA, Canada, Chile, South Africa and Argentina the maximum actual alcohol for exporters wanting to take advantage of the Mutual Acceptance Agreement on Oenological Practices is 24%. For EU markets, the maximum is 20% total alcohol - i.e. actual alcohol plus potential alcohol of the unfermented sugars. Specific thresholds apply for product sub-categories such as fortified wine and some types of sweet wine. In China, there is a hierarchy of product categories absed on sugar levels.
Adjusting alcohol/sugar levels
Techniques for adjusting alcohol (or potential alcohol) and sugar levels are closely regulated in the EU market in particular. A special guide to adjusting alcohol and sugar levels for the EU market is provided at Appendix 4.
EXPORTS
Volatile acidity
New Zealand does not directly regulate volatile acidity levels, although excess VA can be a factor that causes a wine to become ineligible for export. In EU markets, there are specific limits for VA that apply to specific types of wine. China has a general limit of 1.2 g/l.
Sulphur dioxide
Every country has limits on sulphur dioxide. Generally these are based on total rather than free sulphur dioxide levels and in many markets these will be graduated based on the sugar content of the wine. Some countries, notably Taiwan and Japan, do not appear to accommodate very sweet wines in their sulphur dioxide requirements, which can prevent such wines from entering the market.
Addition of tartaric acid
There are a number of forms of tartaric acid, however not all forms of tartaric acid are permitted for winemaking in all markets. The relevant forms are:
• L (+) tartaric acid - This is the naturally occurring form of tartaric acid. It is occasionally known as dextrotartaric acid or dTartaric acid but should not be confused with D(-) tartaric acid.
• D (-) tartaric acid - This is the mirror image form. It is also sometimes known as levotartatic acid and Tartaric acid but should not be confused with L(+) tartaric acid.
• Mesotartaric acid - This is the achiral form of tartaric acid.
• DL tartaric acid - This is a 1:1 mixture of the L(+) and D(-) forms, also known as racemic acid.
L(+) tartaric acid is the only form of tartaric acid permitted for all markets, including NZ, Australia, Canada, USA and the EU. Some markets may permit D(-) tartaric acid, however we recommend that L(+) tartaric acid should be used in the production of a multi-market wine.
DL tartaric acid is also permitted in some markets for stabilisation purposes. Mesotartaric acid is not permitted in any market as far as we are aware.
Metatartaric acid is a product derived from the heating of tartaric acid, but it is not the same as tartaric acid for the purpose of winemaking rules. It is permitted in most markets for stabilisation purposes.
Copper
The New Zealand limit for copper in wine is good manufacturing practice, which means the lowest amount necessary to achieve a technical function. There are also specific controls on the use of copper sulphate as an agrichemical applied in the vineyard. Many other markets have specific limitations on copper sulphate and other copper-based products as agrichemicals and as wine additives, with a total residual copper level fixed as a result of all uses. In the EU and China this is 1mg/l. In Japan, the use of copper sulphate is not permitted (although we are working with international colleagues to seek approval).
New Zealand International Winemaking Guide 9th Edition I September 2015 7
Adventitious substances
Many wines will contain minute traces of substances that are not added during the winemaking process. In most cases these will be naturally occurring - e.g. minerals and other trace elements - or as by-products or trace residues from the growing or winemaking processes.
Occasionally, these can create problems for exporters. Issues have been encountered by some wine exporting countries, with regard to the presence of elements such as manganese and iron in certain markets for example. This is comparatively rare for New Zealand wine and is most likely to take the form of a request for analysis to detect certain substances. If you do receive such a request, please contact New Zealand Winegrowers to discuss how it can be addressed.
Other practices
In general, the range of winemaking practices permitted in major wine exporting countries has harmonised to a considerable degree over past decades. In the EU market, the major point of difference is not the practices themselves but the limits and conditions of use. There are a few exceptions such as the use of hydrogen peroxide which is not permitted in the EU. In Asian countries it if far more difficult to determine which specific practices are permitted.
2.2 AUSTRALIA
Wine that is made in accordance with New Zealand winemaking practices may legally be sold in Australia. This principle is enshrined in the Food Standards Code, the Trans-Tasman Mutual Recognition Arrangement and the Mutual Acceptance Agreement on Oenological Practices.
2.3 ARGENTINA, CANADA, CHILE, USA, SOUTH AFRICA & GEORGIA
Along with Australia, the above countries are signatories to the World Wine Trade Group Mutual Acceptance Agreement on Oenological Practices. This means that wines made in accordance with New Zealand winemaking practices may legally be sold in all of these countries.
2.4 EUROPEAN UNION
Wine that is exported to European Union Member States must be made in accordance with the European Union rules applying to winemaking practices. Copies of the key items of EU wine legislation can be found here: ec.europa.eu/agriculture/markets/wine/leg/index_en.htm
Because the New Zealand Government is required to certify compliance with EU definitions, winemaking practices and certain labelling terms, the Ministry of Primary Industries has issued a Notice of Overseas Market Access Requirement (OMAR). The OMAR sets out the specific aspects of the EU rules that it is required to certify as well as the actions that must be taken by New Zealand wine exporters in order to comply with those rules. A copy of the OMAR can be found here: www.foodsafety.govt.nz/password-protected/omars/eun/wine/
A key element of the EU OMAR is compliance with EU winemaking and definition rules as they are set out in Annex I of this document.
Compliance with the OMAR is a legal obligation, and there are a number of other legal obligations that apply to exporters to this market over and above the issue of winemaking practice. There are set out in the OMAR and on the NZFSA website.
2.5 BRAZIL
Wine that is exported to Brazil must be made in accordance with Brazilian rules applying to winemaking practices. Because the New Zealand Government is required to certify compliance with EU definitions, winemaking practices and certain labelling terms, the Ministry of Primary Industries has issued a Notice of Overseas Market Access Requirement (OMAR). The OMAR sets out the specific aspects of the Brazilian rules that it is required to certify as well as the actions that must be taken by New Zealand wine exporters in order to comply with those rules. A copy of the OMAR can be found here: www.foodsafety.govt.nz/password-protected/omars/bra/wine/
As with the EU OMAR, compliance is a legal obligation, and there are a number of other legal obligations that apply to exporters to this market over and above the issue of winemaking practice. There are set out in the OMAR and on the NZFSA website.
2.6 ASIA
While many Asian markets will have some form of regulation with which exporters are supposed to comply, these are often incomplete and/or not specific to wine and in many cases it can be extremely difficult to find useful information about these regulations. New Zealand Winegrowers holds limited information about some markets, which can be provided upon request.
The best information we have on hand regarding winemaking details for Japan and China are provided in Appendix 1. Some commonly used winemaking practices are not permitted for use in wine sold in Japan, including copper sulphate. Other winemaking practices permitted for alcoholic beverages generally may be used, although if not permitted specifically for wine the product will be no longer be classified as wine. This means that “wine” may not be used on the label and the tax classification may be changed.
© New Zealand Winegrowes I newzealandwine.com8
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ug
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NB
: Win
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wit
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ent
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be
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l alc
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or
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e re
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r fr
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ater
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ith
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ot
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or
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ts p
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t sp
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le A
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ity
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it.
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ed.
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re t
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ract
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ite
Win
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ink
Win
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ed W
ine
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ed.
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om
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es is
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ced
wit
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ent.
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ral a
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tren
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re t
han
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l.•
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gth
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th
an 1
5 %
vo
l. an
d a
n a
ctu
al
alco
ho
lic s
tren
gth
of
no
t le
ss t
han
12%
vo
l. (E
U)
Sp
ecifi
c d
efin
itio
ns
app
ly t
o
pro
du
cts
wit
h d
iffer
ent
deg
rees
o
f sw
eetn
ess.
See
NZ
W L
abel
ling
G
uid
e.
Sp
ecifi
c d
efin
itio
ns
app
ly t
o
pro
du
cts
wit
h d
iffer
ent
deg
rees
o
f sw
eetn
ess.
See
NZ
W L
abel
ling
G
uid
e.
Win
e o
f ra
isin
ed g
rap
esN
ot
defi
ned
.W
ine
fro
m r
aisi
ned
gra
pes
is p
rod
uce
d w
ith
ou
t en
rich
men
t, f
rom
gra
pes
le
ft in
th
e su
n o
r sh
ade
for
par
tial
deh
ydra
tio
n.
• It
has
a n
atu
ral a
lco
ho
lic s
tren
gth
of
at le
ast
16%
vo
l (o
r 27
2 g
ram
s su
gar
/ li
tre)
.•
It h
as a
to
tal a
lco
ho
lic s
tren
gth
of
at le
ast
16 %
vo
l. an
d a
n a
ctu
al
alco
ho
lic s
tren
gth
of
at le
ast
9%
vo
l. (E
U)
Sp
ecifi
c d
efin
itio
ns
app
ly t
o
pro
du
cts
wit
h d
iffer
ent
deg
rees
o
f sw
eetn
ess.
See
NZ
W L
abel
ling
G
uid
e.
Sp
ecifi
c d
efin
itio
ns
app
ly t
o
pro
du
cts
wit
h d
iffer
ent
deg
rees
o
f sw
eetn
ess.
See
NZ
W L
abel
ling
G
uid
e.
APPE
NDIX
1 - W
INEM
AKIN
G PRA
CTICE
S FOR
STAN
DARD
WIN
E IN T
HE M
AJOR
MAR
KETS
Th
is li
st r
elat
es t
o n
on
-fo
rtifi
ed, s
till
win
e o
nly
(in
clu
din
g s
wee
t w
ine)
. Sep
arat
e in
form
atio
n is
ava
ilab
le in
rel
atio
n t
o s
par
klin
g a
nd
liq
ueu
r w
ines
. Th
e lis
t co
vers
th
e p
roce
ssin
g a
ids
that
are
gen
eral
ly li
kely
to
b
e u
sed
fo
r w
ine
pro
du
ctio
n in
NZ
. So
me
oth
er p
roce
ssin
g a
ids
that
may
in t
heo
ry b
e p
erm
itte
d f
or
win
e p
rod
uct
ion
in N
ew Z
eala
nd
, alt
ho
ug
h t
hey
hav
e n
ot
bee
n li
sted
as
they
are
no
t in
co
mm
on
use
. If
you
h
ave
any
qu
erie
s re
gar
din
g s
uch
a p
ract
ice,
ple
ase
do
no
t h
esit
ate
to c
on
tact
us.
No
te t
hat
th
e te
rmin
olo
gy
use
d is
gen
eral
ly t
hat
of
the
reg
ula
tio
ns
in q
ues
tio
n. I
n p
arti
cula
r, th
e E
U/O
IV r
ule
s re
fer
to t
he
liqu
id
extr
acte
d f
rom
gra
pes
up
to
th
e p
oin
t o
f fe
rmen
tati
on
as
“gra
pe
mu
st”,
wh
erea
s in
th
e N
ew Z
eala
nd
ru
les
this
pro
du
ct is
ref
erre
d t
o a
s “g
rap
e ju
ice”
.
New Zealand International Winemaking Guide 9th Edition I September 2015 9
FE
RM
EN
TAT
ION
Am
mo
nium
pho
spha
tes
Fo
od
ad
dit
ive.
Lim
it: G
MP.
Dia
mm
on
ium
ph
osp
hat
e o
nly
Up
to
co
mp
leti
on
of
ferm
enta
tio
n.
• N
o m
ore
th
an 1
g/l
(ex
pre
ssed
in s
alts
).•
Am
mo
niu
m s
alts
may
be
use
d in
co
mb
inat
ion
up
to
to
tal l
imit
of
1g/l
. (E
U)
Aci
dic
po
tass
ium
ph
osp
hat
e, A
cid
ic
calc
ium
ph
osp
hat
e, A
mm
on
ium
d
ihyd
rog
en p
ho
sph
ate.
Per
mit
ted
.
Am
mo
nium
sul
pha
teP
roce
ssin
g a
id.
Lim
it: G
MP.
Up
to
co
mp
leti
on
of
ferm
enta
tio
n.
No
mo
re t
han
1 g
/l (
exp
ress
ed in
sal
ts).
Am
mo
niu
m s
alts
may
be
use
d in
co
mb
inat
ion
up
to
to
tal l
imit
of
1g/l
. (E
U)
Per
mit
ted
.P
erm
itte
d.
Am
mo
nium
bis
ulp
hite
Am
mo
niu
m s
ulp
hit
e p
erm
itte
d.
Up
to
co
mp
leti
on
of
ferm
enta
tio
n.
No
mo
re t
han
0.2
g/l
(ex
pre
ssed
in s
alts
) an
d u
p t
o t
he
limit
s fo
r su
lph
ur
dio
xid
e.A
mm
on
ium
sal
ts m
ay b
e u
sed
in c
om
bin
atio
n u
p t
o t
ota
l lim
it o
f 1g
/l. (
EU
)
No
t p
erm
itte
dN
ot
per
mit
ted
Bio
tin
Pro
cess
ing
aid
.L
imit
: GM
P.N
ot
per
mit
ted
. (E
xcep
t as
yea
st c
ell w
all p
rep
arat
ion
)P
erm
itte
d“V
itam
in B
fam
ily”
per
mit
ted
.
Cal
cium
pan
toth
enat
e P
roce
ssin
g a
id (
pan
toth
enic
ac
id).
Lim
it: G
MP.
No
t p
erm
itte
d. (
Exc
ept
as y
east
cel
l wal
l pre
par
atio
n)
Per
mit
ted
“Vit
amin
B f
amily
” p
erm
itte
d.
Fre
sh le
esIn
acc
ord
ance
wit
h d
efin
itio
n
of
win
e.P
rod
uct
ion
of
dry
win
es o
nly
.S
ou
nd
& u
nd
ilute
d c
on
tain
ing
yea
st f
rom
rec
ent
vin
ifica
tio
n o
f d
ry w
ine.
No
mo
re t
han
5%
of
volu
me
of
trea
ted
pro
du
ct. (
EU
)
Un
clea
rU
ncl
ear
Inac
tiva
ted
yea
sts
Pro
cess
ing
aid
.L
imit
: GM
P.U
p t
o c
om
ple
tio
n o
f fe
rmen
tati
on
. (E
U)
Per
mit
ted
Un
clea
r
Ino
sito
lP
roce
ssin
g a
id.
Lim
it: G
MP.
Cal
ciu
m p
hyta
te (
salt
of
phy
tic
acid
(in
osi
tol h
exak
isp
ho
sph
ate)
) p
erm
itte
d. S
ee u
nd
er C
alci
um
phy
tate
.P
hyti
c ac
id (
ino
sito
l h
exak
isp
ho
sph
ate)
per
mit
ted
. See
u
nd
er C
alci
um
phy
tate
.
No
t p
erm
itte
d.
Mal
ola
ctic
bac
teri
aIn
acc
ord
ance
wit
h d
efin
itio
n
of
win
e.P
erm
itte
d. (
EU
)P
erm
itte
d (
Lac
tic
acid
bac
teri
a).
Un
clea
r.
Nia
cin
Pro
cess
ing
aid
.L
imit
: GM
P.N
ot
per
mit
ted
. (E
xcep
t as
yea
st c
ell w
all p
rep
arat
ion
)P
erm
itte
d“V
itam
in B
fam
ily”
per
mit
ted
.
Pyr
idox
ine
Pro
cess
ing
aid
(p
yrid
oxin
e hy
dro
chlo
rid
e).
Lim
it: G
MP.
No
t p
erm
itte
d. (
Exc
ept
as y
east
cel
l wal
l pre
par
atio
n)
No
t p
erm
itte
d.
“Vit
amin
B f
amily
” p
erm
itte
d.
Thia
min
P
roce
ssin
g a
id.
Lim
it: G
MP.
Up
to
co
mp
leti
on
of
ferm
enta
tio
n.
As
thia
min
hyd
roch
lori
de.
No
mo
re t
han
0.6
mg
/l (
exp
ress
ed in
th
iam
in)
for
each
tre
atm
ent.
(E
U)
Th
iam
ine
hyd
roch
lori
de
per
mit
ted
“Vit
amin
B f
amily
” p
erm
itte
d.
Win
e ye
asts
In a
cco
rdan
ce w
ith
defi
nit
ion
o
f w
ine.
Up
to
co
mp
leti
on
of
ferm
enta
tio
n. (
EU
)P
erm
itte
dIn
acc
ord
ance
wit
h d
efin
itio
n o
f w
ine.
Yeas
t ce
ll w
all p
rep
arat
ions
Pro
cess
ing
aid
.L
imit
: GM
P.N
o m
ore
th
an 4
0 g
/hl.
(EU
)
NB
. Vit
amin
B y
east
nu
trie
nts
may
be
pre
sen
t in
yea
st c
ell w
all
pre
par
atio
ns
as d
eriv
ativ
es o
f ye
ast
cell
wal
ls. I
f in
do
ub
t, c
hec
k w
ith
yo
ur
sup
plie
r to
co
nfi
rm p
rod
uct
s o
r su
itab
le f
or
use
in t
he
EU
.
Per
mit
ted
Un
clea
r.
© New Zealand Winegrowes I newzealandwine.com10
PR
ESE
RV
AT
ION
Arg
on
Pro
cess
ing
aid
.L
imit
: GM
P.E
ith
er a
lon
e o
r in
co
mb
inat
ion
wit
h o
ther
per
mit
ted
iner
t g
ases
to
cre
ate
an in
ert
atm
osp
her
e an
d h
and
le t
he
pro
du
ct s
hie
lded
fro
m a
ir. (
EU
)N
ot
per
mit
ted
No
t p
erm
itte
d.
Asc
orb
ic a
cid
Fo
od
ad
dit
ive.
Lim
it: G
MP.
L-A
sco
rbic
aci
d
Max
imu
m c
on
ten
t in
win
e th
us
trea
ted
an
d p
lace
d o
n t
he
mar
ket:
250
m
g/l
.
L-A
sco
rbic
Aci
dN
ot
per
mit
ted
.
Cal
cium
asc
orb
ate
Fo
od
ad
dit
ive.
Lim
it: G
MP.
Asc
orb
ic a
cid
on
ly p
erm
itte
d.
Asc
orb
ic a
cid
on
ly p
erm
itte
d.
No
t p
erm
itte
d.
Car
bo
n d
ioxi
de
Fo
od
ad
dit
ive.
Lim
it: G
MP.
In t
he
case
of
still
win
es t
he
max
imu
m c
arb
on
dio
xid
e co
nte
nt
in t
he
win
e so
tre
ated
an
d p
lace
d o
n t
he
mar
ket
is 3
g/l
, wh
ile t
he
exce
ss p
ress
ure
ca
use
d b
y th
e ca
rbo
n d
ioxi
de
mu
st b
e le
ss t
han
1 b
ar a
t a
tem
per
atu
re o
f 20
°C
Per
mit
ted
.P
erm
itte
d.
Ery
tho
rbic
aci
dF
oo
d a
dd
itiv
e.L
imit
: GM
P.N
ot
per
mit
ted
.P
erm
itte
d a
s an
tiox
idan
t o
nly
Per
mit
ted
. Lim
it: 0
.15 g
/kg
Nit
rog
enP
roce
ssin
g a
id.
Lim
it: G
MP.
Use
of
carb
on
dio
xid
e, a
rgo
n o
r n
itro
gen
, eit
her
alo
ne
or
com
bin
ed, i
n
ord
er t
o c
reat
e an
iner
t at
mo
sph
ere
and
to
han
dle
th
e p
rod
uct
sh
ield
ed
fro
m t
he
air
Per
mit
ted
Per
mit
ted
.
Sod
ium
asc
orb
ate
Fo
od
ad
dit
ive.
Lim
it: G
MP.
Asc
orb
ic a
cid
per
mit
ted
.S
od
ium
L-a
sco
rbat
e p
erm
itte
dS
od
ium
iso
asco
rbat
e p
erm
ited
: Lim
it15
g/k
g.
Sod
ium
ery
tho
rbat
eF
oo
d a
dd
itiv
e.L
imit
: GM
P.N
ot
per
mit
ted
.E
ryth
orb
ic a
cid
per
mit
ted
So
diu
m is
oas
corb
ate
per
mit
ed: L
imit
15
g/k
g.
Sod
ium
sul
phi
tes
Fo
od
ad
dit
ive.
• 25
0 m
g/k
g f
or
win
es w
ith
le
ss t
han
35g
/L r
esid
ual
su
gar
• 4
00
mg
/kg
fo
r w
ines
wit
h
mo
re t
han
35
g/L
res
idu
al
sug
ar
No
t p
erm
itte
dN
ot
per
mit
ted
.N
ot
per
mit
ted
.
Sulp
hur
dio
xid
e, p
ota
ssiu
m
bis
ulp
hite
or
po
tass
ium
m
etab
isul
phi
te
Fo
od
ad
dit
ive.
• 25
0 m
g/k
g f
or
win
es w
ith
le
ss t
han
35g
/L r
esid
ual
su
gar
• 4
00
mg
/kg
fo
r w
ines
wit
h
mo
re t
han
35
g/L
res
idu
al
sug
ar
• 15
0 m
g/L
fo
r re
d w
ines
wit
h le
ss t
han
5g
/L s
ug
ar c
on
ten
t•
200
mg
/L f
or
wh
ite
and
ro
sé w
ines
wit
h le
ss t
han
5g
/L s
ug
ar c
on
ten
t•
200
mg
/L f
or
red
win
es w
ith
5g
/L o
r m
ore
su
gar
co
nte
nt
• 25
0 m
g/L
fo
r w
hit
e an
d r
osé
win
es w
ith
5g
/L o
r m
ore
su
gar
co
nte
nt
• 4
00
mg
/L f
or
swee
t w
ines
wit
h m
ore
th
an 4
5g/L
su
gar
co
nte
nt
Lim
it: 3
50 m
g/k
gL
imit
: 250
mg
/kg
.S
wee
t w
ine
(i.e
. mo
re t
han
45
g/l
su
gar
) m
ay c
on
tain
up
to
40
0 m
g/
kg.
New Zealand International Winemaking Guide 9th Edition I September 2015 11
FIL
TR
AT
ION
&
CLA
RIF
ICA
TIO
N
Ag
arP
roce
ssin
g a
id.
Lim
it: G
MP.
No
t p
erm
itte
d.
Per
mit
ted
.P
erm
itte
d.
Alg
inat
esP
roce
ssin
g a
id.
Lim
it: G
MP.
Cal
ciu
m a
nd
po
tass
ium
alg
inat
e p
erm
itte
d f
or
the
man
ufa
ctu
re o
f al
l ca
teg
ori
es o
f sp
arkl
ing
an
d s
emi-
spar
klin
g w
ines
ob
tain
ed b
y fe
rmen
tati
on
in
bo
ttle
an
d w
ith
th
e le
es s
epar
ated
by
dis
go
rgin
g
So
diu
m a
lgin
ate
per
mit
ted
No
t p
erm
itte
d.
Ben
toni
teP
roce
ssin
g a
id.
Lim
it: G
MP.
Per
mit
ted
. M
ax r
esid
ue
no
mo
re t
han
0.5
% o
f to
tal p
rod
uct
P
erm
itte
d.
Bet
a-g
luca
nase
Pro
cess
ing
aid
.L
imit
: GM
P.3
g o
f th
e en
zym
atic
pre
par
atio
n c
on
tain
ing
25
% t
ota
l org
anic
so
lids
per
h
ecto
litre
. P
erm
itte
d.
Per
mit
ted
.
Cas
ein
Pro
cess
ing
aid
.L
imit
: GM
P.P
erm
itte
d.
Cas
ein
, so
diu
m c
asei
nat
eS
od
ium
cas
ein
ate
per
mit
ted
.
Cel
lulo
seP
roce
ssin
g a
id.
Lim
it: G
MP.
Per
mit
ted
. M
icro
fib
rilla
ted
cel
lulo
se
Per
mit
ted
.
Cen
trif
ugin
gP
erm
itte
d.
Wit
h o
r w
ith
ou
t in
ert
filt
erin
g a
gen
t. U
se o
f ag
ent
mu
st n
ot
leav
e u
nd
esir
able
res
idu
es.
Jap
anes
e ru
les
do
no
t sp
ecif
y p
hysi
cal w
inem
akin
g p
roce
sses
.C
hin
ese
rule
s d
o n
ot
spec
ify
phy
sica
l w
inem
akin
g p
roce
sses
.
Chi
tosa
nP
roce
ssin
g a
id L
imit
: GM
PP
erm
itte
dN
ot
per
mit
ted
No
t p
erm
itte
d
Dia
tom
aceo
us e
arth
Pro
cess
ing
aid
.L
imit
: GM
P.P
erm
itte
d. (
OIV
)M
ax r
esid
ue
no
mo
re t
han
0.5
% o
f to
tal p
rod
uct
P
erm
itte
d.
Eg
g a
lbum
inP
roce
ssin
g a
id.
Lim
it: G
MP.
Per
mit
ted
. P
erm
itte
dP
erm
itte
d.
Gum
ara
bic
Fo
od
ad
dit
ive.
Lim
it: G
MP.
Per
mit
ted
. (O
IV)
Per
mit
ted
Per
mit
ted
.
Gel
atin
eP
roce
ssin
g a
id.
Lim
it: G
MP.
Per
mit
ted
. P
erm
itte
dP
erm
itte
d.
Isin
gla
ssP
roce
ssin
g a
id.
Lim
it: G
MP.
Per
mit
ted
. C
olla
gen
per
mit
ted
“(i
ncl
ud
es
isin
gla
ss).
No
t p
erm
itte
d.
Kao
lin (
alum
iniu
m s
ilica
te)
Pro
cess
ing
aid
.L
imit
: GM
P.P
erm
itte
d.
Act
ivat
ed a
cid
cla
y p
erm
itte
dM
ax r
esid
ue
no
mo
re t
han
0.5
% o
f to
tal p
rod
uct
Per
mit
ted
.
Milk
Pro
cess
ing
aid
.L
imit
: GM
P.P
erm
itte
d. (
OIV
)U
ncl
ear
Per
mit
ted
.
Mic
rofi
ltra
tio
n (u
ltra
filt
rati
on)
Per
mit
ted
.M
iner
al o
r o
rgan
ic m
emb
ran
es o
f a
po
rosi
ty g
reat
er t
han
or
equ
al t
o 0
.2
μm (
OIV
)Ja
pan
ese
rule
s d
o n
ot
spec
ify
win
emak
ing
pro
cess
es.
Ch
ines
e ru
les
do
no
t sp
ecif
y p
hysi
cal
win
emak
ing
pro
cess
es.
Pec
toly
tic
enzy
mes
Pro
cess
ing
aid
.L
imit
: GM
P.P
erm
itte
d.
Per
mit
ted
.B
etag
luca
nas
e an
d p
ecti
nas
e p
erm
itte
d.
Per
lite
Pro
cess
ing
aid
.L
imit
: GM
P.P
erm
itte
d. (
OIV
)M
ax r
esid
ue
no
mo
re t
han
0.5
%
of
tota
l pro
du
ct e
ith
er a
lon
e o
r in
co
mb
inat
ion
wit
h o
ther
cla
rify
ing
ag
ents
Per
mit
ted
.
Pla
nt p
rote
ins
Pro
cess
ing
aid
.L
imit
: GM
P.P
lan
t p
rote
in f
rom
wh
eat,
pea
s &
po
tato
on
ly.
Pea
pro
tein
per
mit
ted
No
t p
erm
itte
d.
Silic
on
dio
xid
eP
roce
ssin
g a
id.
Lim
it: G
MP.
As
a g
el o
r co
lloid
al s
olu
tio
n.
To b
e re
mo
ved
fro
m p
rod
uct
pri
or
to
com
ple
tio
n.
Sili
ca g
el &
sili
con
dio
xid
e p
erm
itte
d.
Tann
inF
oo
d a
dd
itiv
e.L
imit
: GM
P.P
erm
itte
d.
Per
mit
ted
Per
mit
ted
as
a p
roce
ssin
g a
id o
nly
.
Yeas
t p
rote
in e
xtra
cts
Pro
cess
ing
aid
Lim
it G
MP
Per
mit
ted
No
t p
erm
itte
dN
ot
per
mit
ted
© New Zealand Winegrowes I newzealandwine.com12
AC
IDIF
ICA
TIO
N
Aci
difi
cati
on
by
cati
on
exch
ang
er t
reat
men
tIo
n e
xch
ang
e re
sin
s.P
roce
ssin
g A
id.
Lim
it: G
MP
• T
he
trea
tmen
t w
ill b
e p
erfo
rmed
usi
ng
cat
ion
exc
han
ge
resi
ns
reg
ener
ated
in
the
acid
cyc
le.
• T
he
trea
tmen
t m
ust
be
limit
ed t
o t
he
elim
inat
ion
of
exce
ss c
atio
ns
• To
avo
id t
he
pro
du
ctio
n o
f fr
acti
on
s o
f m
ust
, th
e tr
eatm
ent
will
be
per
form
ed
con
tin
uo
usl
y, w
ith
in-l
ine
inco
rpo
rati
on
of
the
trea
ted
mu
st in
to t
he
ori
gin
al
mu
st.
• A
s an
alt
ern
ativ
e, t
he
resi
n c
ou
ld b
e d
irec
tly
intr
od
uce
d in
to t
he
tan
k o
f m
ust
, in
th
e q
uan
titi
es r
equ
ired
, th
en s
epar
ated
by
all a
pp
rop
riat
e te
chn
ical
met
ho
ds.
• T
he
acid
ifica
tio
n m
ust
be
carr
ied
un
der
co
nd
itio
n t
hat
th
e in
itia
l aci
dit
y is
n
ot
rais
ed b
y m
ore
th
an 5
4 m
eq/L
. Wh
en m
ust
an
d w
ine
are
acid
ified
, th
e cu
mu
lati
ve n
et in
crea
se m
ust
no
t ex
ceed
54
meq
/L
Jap
anes
e ru
les
do
no
t sp
ecif
y p
hysi
cal w
inem
akin
g p
roce
sses
.C
hin
ese
rule
s d
o
no
t sp
ecif
y p
hysi
cal
win
emak
ing
p
roce
sses
.
Cit
ric
acid
Fo
od
ad
dit
ive.
Lim
it: G
MP.
• M
axim
um
co
nte
nt
in w
ine
thu
s tr
eate
d a
nd
pla
ced
on
th
e m
arke
t: 1
g/l
P
erm
itte
dD
ry, s
emi-
dry
, sem
i-sw
eet
win
e 1
g/l
to
tal
in fi
nis
hed
pro
du
ct.
Sw
eet
win
e 2
g/l
to
tal
in fi
nis
hed
pro
du
ct.
Fum
aric
aci
dF
oo
d a
dd
itiv
e.
Lim
it: G
MP
No
t p
erm
itte
d.
No
t p
erm
itte
dN
o in
form
atio
n
avai
lab
le.
Mal
ic a
cid
Fo
od
ad
dit
ive.
L
imit
: GM
P.•
Aci
difi
cati
on
of
mu
st a
nd
win
e p
erm
itte
d.
• L
mal
ic a
cid
or
DL
mal
ic a
cid
on
ly.
• To
tal a
cid
ifica
tio
n o
f m
ust
s: 1
.5g
/L e
xpre
ssed
as
tart
aric
aci
d•
Tota
l aci
difi
cati
on
of
win
e: 2
.5g
/L e
xpre
ssed
as
tart
aric
aci
d•
Aci
difi
cati
on
an
d e
nri
chm
ent,
exc
ept
by
way
of
der
og
atio
n, a
nd
aci
difi
cati
on
an
d d
eaci
difi
cati
on
of
on
e an
d t
he
sam
e p
rod
uct
are
mu
tual
ly e
xclu
sive
p
ract
ices
.
Per
mit
ted
du
rin
g v
inifi
cati
on
.P
erm
itte
d.
Lact
ic a
cid
Fo
od
ad
dit
ive.
Lim
it: G
MP.
• A
cid
ifica
tio
n o
f m
ust
an
d w
ine
per
mit
ted
.•
Tota
l aci
difi
cati
on
of
mu
sts:
1.5
g/L
exp
ress
ed a
s ta
rtar
ic a
cid
• To
tal a
cid
ifica
tio
n o
f w
ine:
2.5
g/L
exp
ress
ed a
s ta
rtar
ic a
cid
• A
cid
ifica
tio
n a
nd
en
rich
men
t, e
xcep
t b
y w
ay o
f d
ero
gat
ion
, an
d a
cid
ifica
tio
n
and
dea
cid
ifica
tio
n o
f o
ne
and
th
e sa
me
pro
du
ct a
re m
utu
ally
exc
lusi
ve
pra
ctic
es.
Per
mit
ted
Per
mit
ted
.
Tart
aric
aci
dF
oo
d a
dd
itiv
e.L
(+)
tart
aric
aci
d o
nly
.L
imit
: GM
P.
• A
cid
ifica
tio
n o
f m
ust
an
d w
ine
per
mit
ted
.•
L(+
) ta
rtar
ic a
cid
on
ly.
• G
rap
e/w
ine
der
ived
tar
tari
c ac
id o
nly
.•
Tota
l aci
difi
cati
on
of
mu
sts:
1.5
g/L
exp
ress
ed a
s ta
rtar
ic a
cid
• To
tal a
cid
ifica
tio
n o
f w
ine:
2.5
g/L
exp
ress
ed a
s ta
rtar
ic a
cid
• A
cid
ifica
tio
n a
nd
en
rich
men
t, e
xcep
t b
y w
ay o
f d
ero
gat
ion
, an
d a
cid
ifica
tio
n
and
dea
cid
ifica
tio
n o
f o
ne
and
th
e sa
me
pro
du
ct a
re m
utu
ally
exc
lusi
ve
pra
ctic
es.
Per
mit
ted
L(+
) Ta
rtar
ic a
cid
p
erm
itte
d.
New Zealand International Winemaking Guide 9th Edition I September 2015 13
DE
-AC
IDIF
ICA
TIO
N
Cal
cium
car
bo
nate
Cal
ciu
m c
arb
on
ates
.F
oo
d a
dd
itiv
e.L
imit
: GM
P.
• D
e-ac
idifi
cati
on
of
win
es m
ay b
e ca
rrie
d o
ut
on
ly u
p t
o a
lim
it o
f 1
g/l
ex
pre
ssed
as
tart
aric
aci
d, o
r 13
.3 m
illie
qu
ival
ents
per
litr
e.N
o m
ore
th
an 1
% o
f to
tal p
rod
uct
.P
erm
itte
d.
Cal
cium
tar
trat
eP
roce
ssin
g a
id.
Lim
it: G
MP.
• D
e-ac
idifi
cati
on
of
win
es m
ay b
e ca
rrie
d o
ut
on
ly u
p t
o a
lim
it o
f 1
g/l
ex
pre
ssed
as
tart
aric
aci
d, o
r 13
.3 m
illie
qu
ival
ents
per
litr
e.N
ot
per
mit
ted
No
t p
erm
itte
d.
De-
acid
ifica
tio
n us
ing
an
ele
ctro
mem
bra
ne
pro
cess
(el
ectr
od
ialy
sis
wit
h b
ipo
lar
and
ani
oni
c m
emb
rane
s)
Per
mit
ted
.P
erm
itte
d f
or
mu
st a
nd
win
e.Ja
pan
ese
rule
s d
o n
ot
spec
ify
phy
sica
l win
emak
ing
pro
cess
es.
Ch
ines
e ru
les
do
n
ot
spec
ify
phy
sica
l w
inem
akin
g
pro
cess
es.
Po
tass
ium
tar
trat
eF
oo
d a
dd
itiv
e.L
imit
: GM
P.•
De-
acid
ifica
tio
n o
f w
ines
may
be
carr
ied
ou
t o
nly
up
to
a li
mit
of
1 g
/l
exp
ress
ed a
s ta
rtar
ic a
cid
, or
13.3
mill
ieq
uiv
alen
ts p
er li
tre.
Po
tass
ium
L-b
itar
trat
e an
d
Po
tass
ium
DL-
bit
artr
ate
per
mit
ted
p
ost
vin
ifica
tio
n.
Po
tass
ium
hyd
rog
en
tart
rate
per
mit
ted
.
Po
tass
ium
bic
arb
ona
teP
ota
ssiu
m c
arb
on
ates
.F
oo
d a
dd
itiv
e.L
imit
: GM
P.
• D
e-ac
idifi
cati
on
of
win
es m
ay b
e ca
rrie
d o
ut
on
ly u
p t
o a
lim
it o
f 1
g/l
ex
pre
ssed
as
tart
aric
aci
d, o
r 13
.3 m
illie
qu
ival
ents
per
litr
e.P
ota
ssiu
m c
arb
on
ate
per
mit
ted
po
st
vin
ifica
tio
n.
Po
stas
siu
m h
ydro
gen
ca
rbo
nat
e p
erm
itte
d.
Po
tass
ium
so
diu
m t
artr
ate
Fo
od
ad
dit
ive.
Lim
it: G
MP.
No
t p
erm
itte
d.
No
t p
erm
itte
dN
ot
per
mit
ted
.
EN
RIC
HM
EN
T
Gra
pe
mus
t o
r co
ncen
trat
e ad
dit
ion
Gra
pe
juic
e an
d g
rap
e ju
ice
pro
du
cts
may
b
e ad
ded
to
win
e d
uri
ng
pro
du
ctio
n.
In o
rder
to
ret
ain
th
e “N
Z W
ine”
sta
tus
of
the
pro
du
ct, g
rap
e m
ust
or
con
cen
trat
e sh
ou
ld b
e so
urc
ed f
rom
New
Zea
lan
d. (
See
L
abel
ling
Gu
ide)
See
Ap
pen
dix
4.
Per
mit
ted
up
to
init
ial s
ug
ar le
vel o
f fr
uit
. (N
ote
th
at e
nri
chm
ent
abo
ve
this
leve
l is
per
mit
ted
fo
r w
ines
d
efin
ed a
s “s
wee
t/fo
rtifi
ed w
ines
”,
wh
ich
are
in a
hig
her
tax
cat
ego
ry).
In a
cco
rdan
ce w
ith
d
efin
itio
n o
f w
ine.
Sucr
ose
ad
dit
ion
(cha
pta
lisat
ion)
Su
gar
s m
ay b
e ad
ded
to
win
e d
uri
ng
p
rod
uct
ion
.S
ee A
pp
end
ix 4
.P
erm
itte
d u
p t
o in
itia
l su
gar
leve
l of
fru
it. (
No
te t
hat
en
rich
men
t ab
ove
th
is le
vel i
s p
erm
itte
d f
or
win
es
defi
ned
as
“sw
eet/
fort
ified
win
es”,
w
hic
h a
re in
a h
igh
er t
ax c
ateg
ory
).
Un
clea
r.
Co
ncen
trat
ion
of
gra
pe
mus
tP
erm
itte
d.
See
Ap
pen
dix
4.
Jap
anes
e ru
les
do
no
t sp
ecif
y p
hysi
cal w
inem
akin
g p
roce
sses
.C
hin
ese
rule
s d
o
no
t sp
ecif
y p
hysi
cal
win
emak
ing
p
roce
sses
.
Cry
ose
lect
ion
(fre
eze
conc
entr
atio
n o
f g
rap
es)
Per
mit
ted
.S
ee A
pp
end
ix 4
.Ja
pan
ese
rule
s d
o n
ot
spec
ify
phy
sica
l win
emak
ing
pro
cess
es.
Ch
ines
e ru
les
do
n
ot
spec
ify
phy
sica
l w
inem
akin
g
pro
cess
es.
Cry
oex
trac
tio
n (f
reez
e co
ncen
trat
ion
of
win
es)
Per
mit
ted
.S
ee A
pp
end
ix 4
.Ja
pan
ese
rule
s d
o n
ot
spec
ify
phy
sica
l win
emak
ing
pro
cess
es.
Ch
ines
e ru
les
do
n
ot
spec
ify
phy
sica
l w
inem
akin
g
pro
cess
es.
© New Zealand Winegrowes I newzealandwine.com14
SWE
ET
EN
ING
/AC
ID
AD
JUST
ME
NT
Aci
d a
dju
stm
ent
(po
st-
ferm
enta
tio
n)M
ay b
e ca
rrie
d o
ut
usi
ng
su
gar
s, g
rap
e ju
ice
or
gra
pe
juic
e p
rod
uct
s.
In o
rder
to
ret
ain
th
e “N
Z
Win
e” s
tatu
s o
f th
e p
rod
uct
, g
rap
e m
ust
or
con
cen
trat
e sh
ou
ld b
e so
urc
ed f
rom
New
Z
eala
nd
. (S
ee L
abel
ling
Gu
ide)
See
Ap
pen
dix
4.
Per
mit
ted
up
to
init
ial s
ug
ar le
vel o
f fr
uit
. (N
ote
th
at e
nri
chm
ent
abo
ve
this
leve
l is
per
mit
ted
fo
r w
ines
d
efin
ed a
s “s
wee
t/fo
rtifi
ed w
ines
”,
wh
ich
are
in a
hig
her
tax
cat
ego
ry).
Un
clea
r.
Swee
teni
ng (
po
st-
ferm
enta
tio
n)M
ay b
e ca
rrie
d o
ut
usi
ng
su
gar
s, g
rap
e ju
ice
or
gra
pe
juic
e p
rod
uct
s.
In o
rder
to
ret
ain
th
e “N
Z
Win
e” s
tatu
s o
f th
e p
rod
uct
, g
rap
e m
ust
or
con
cen
trat
e sh
ou
ld b
e so
urc
ed f
rom
New
Z
eala
nd
. (S
ee L
abel
ling
Gu
ide)
See
Ap
pen
dix
4.
Per
mit
ted
up
to
init
ial s
ug
ar le
vel o
f fr
uit
. (N
ote
th
at e
nri
chm
ent
abo
ve
this
leve
l is
per
mit
ted
fo
r w
ines
d
efin
ed a
s “s
wee
t/fo
rtifi
ed w
ines
”,
wh
ich
are
in a
hig
her
tax
cat
ego
ry).
Un
clea
r.
STA
BIL
ISA
TIO
N
Cal
cium
tar
trat
eP
roce
ssin
g a
id.
Lim
it: G
MP.
To a
ssis
t th
e p
reci
pit
atio
n o
f ta
rtar
ic s
alts
. No
mo
re t
han
20
0g
/hl.
No
t p
erm
itte
d.
No
t p
erm
itte
d.
Po
tass
ium
bit
artr
ate
/ p
ota
ssiu
m h
ydro
gen
tar
trat
e (c
ream
of
tart
ar)
Pro
cess
ing
aid
(P
ota
ssiu
m
tart
rate
s).
Lim
it: G
MP.
Per
mit
ted
.P
ota
ssiu
m L
-bit
artr
ate
and
P
ota
ssiu
m D
L-b
itar
trat
e p
erm
itte
d
po
st v
inifi
cati
on
.
Po
tass
ium
hyd
rog
en t
artr
ate
per
mit
ted
.
Cat
ion
exch
ang
e.Io
n e
xch
ang
e re
sin
s.P
roce
ssin
g a
id.
Lim
it: G
MP
To e
nsu
re t
arta
ric
stab
ilisa
tio
n.
Ion
exc
han
ge
resi
ns
per
mit
ted
. To
be
rem
ove
d b
efo
re t
he
pre
par
atio
n o
f th
e fi
nis
hed
fo
od
.
Ion
exc
han
ge
resi
ns
per
mit
ted
.
Cel
lulo
se g
ums
(car
box
ymet
hylc
ellu
lose
)F
oo
d a
dd
itiv
e.L
imit
: GM
PTo
en
sure
tar
tari
c st
abili
sati
on
.N
o m
ore
th
an 1
00
mg
/l.
No
t p
erm
itte
d.
No
t p
erm
itte
d.
Cit
ric
acid
Fo
od
ad
dit
ive.
Lim
it: G
MP.
Fo
r w
ine
stab
ilisa
tio
n p
urp
ose
sM
axim
um
co
nte
nt
in w
ine
pla
ced
on
th
e m
arke
t 1g
/l.
Per
mit
ted
Per
mit
ted
.
Co
ld s
tab
ilisa
tio
nP
erm
itte
d.
Per
mit
ted
(O
IV)
Jap
anes
e ru
les
do
no
t sp
ecif
y p
hysi
cal w
inem
akin
g p
roce
sses
.C
hin
ese
rule
s d
o n
ot
spec
ify
phy
sica
l w
inem
akin
g p
roce
sses
.
Ele
ctro
dia
lysi
s tr
eatm
ent.
Per
mit
ted
.To
en
sure
tar
tari
c st
abili
sati
on
. Ja
pan
ese
rule
s d
o n
ot
spec
ify
phy
sica
l win
emak
ing
pro
cess
es.
Ch
ines
e ru
les
do
no
t sp
ecif
y p
hysi
cal
win
emak
ing
pro
cess
es.
Gum
ara
bic
(ac
acia
)F
oo
d a
dd
itiv
e.L
imit
: GM
P.P
erm
itte
d.
Per
mit
ted
.P
erm
itte
d.
New Zealand International Winemaking Guide 9th Edition I September 2015 15
STA
BIL
ISA
TIO
N -
C
ON
TIN
UE
D
Dim
ethy
l dic
arb
ona
teF
oo
d a
dd
itiv
e.L
imit
: 20
0 m
g/k
g.
No
mo
re t
han
20
0 m
g/l
wit
h n
o d
etec
tab
le r
esid
ues
in t
he
win
e p
lace
d o
n
the
mar
ket
No
t p
erm
itte
d.
No
t p
erm
itte
d.
Hea
t tr
eatm
ents
(p
aste
uris
atio
n)P
erm
itte
d.
Per
mit
ted
.Ja
pan
ese
rule
s d
o n
ot
spec
ify
phy
sica
l win
emak
ing
pro
cess
es.
Ch
ines
e ru
les
do
no
t sp
ecif
y p
hysi
cal
win
emak
ing
pro
cess
es.
Met
atar
tari
c ac
idF
oo
d a
dd
itiv
e.L
imit
: GM
P.N
o m
ore
th
an 1
00
g/l
. N
ot
per
mit
ted
.N
ot
per
mit
ted
.
Sorb
ic a
cid
So
rbic
aci
d a
nd
so
diu
m,
po
tass
ium
an
d c
alci
um
so
rbat
es.
Fo
od
ad
dit
ive.
Lim
it: 2
00
mg
/kg
As
po
tass
ium
so
rbat
e.M
axim
um
co
nte
nt
in w
ine
pla
ced
on
mar
ket
200
g/l
. S
orb
ic a
cid
or
po
tass
ium
so
rbat
e.L
imit
: 0.2
mg
/kg
.S
orb
ic a
cid
or
po
tass
ium
so
rbat
e.M
axim
um
co
nte
nt
in w
ine
pla
ced
on
m
arke
t 20
0 g
/l.
Yeas
t m
anno
pro
tein
s F
oo
d a
dd
itiv
e.L
imit
: 40
0 m
g/k
g.
To e
nsu
re t
he
tart
aric
an
d p
rote
in s
tab
ilisa
tio
n o
f w
ines
. Y
east
cel
l wal
l / y
east
cel
l mem
bra
ne
per
mit
ted
.N
ot
per
mit
ted
.
OT
HE
R C
ELL
AR
T
RE
AT
ME
NTS
Aer
atio
n o
r ox
ygen
atio
n w
ith
gas
eous
oxy
gen
Per
mit
ted
.P
erm
itte
d.
Oxy
gen
per
mit
ted
.
Jap
anes
e ru
les
do
no
t sp
ecif
y p
hysi
cal w
inem
akin
g p
roce
sses
.
Ch
ines
e ru
les
do
no
t sp
ecif
y p
hysi
cal
win
emak
ing
pro
cess
es.
Alc
oho
lB
ran
dy
or
oth
er s
pir
it m
ay b
e ad
ded
in t
he
pro
du
ctio
n o
f fo
rtifi
ed w
ine.
Ad
dit
ion
of
alco
ho
l is
pro
hib
ited
exc
ept
in r
elat
ion
to
so
me
cate
go
ries
of
liqu
eur
and
sp
arkl
ing
win
e.
Ad
dit
ion
of
bra
nd
y o
r sp
irit
s p
erm
itte
d u
p t
o 1
0%
of
init
ial a
lco
ho
l le
vel.
Ad
dit
ion
s o
ver
this
lim
it a
re
per
mit
ted
fo
r w
ines
defi
ned
as
“sw
eet/
fort
ified
win
es”,
wh
ich
are
in
a h
igh
er t
ax c
ateg
ory
.
Ad
dit
ion
of
gra
pe
bra
nd
y, f
oo
d
alco
ho
l or
gra
pe
alco
ho
l per
mit
ted
fo
r liq
ueu
r w
ines
.
Bub
blin
g w
ith
arg
on
or
nitr
og
enP
erm
itte
d.
Per
mit
ted
. N
itro
gen
per
mit
ted
.Ja
pan
ese
rule
s d
o n
ot
spec
ify
phy
sica
l win
emak
ing
pro
cess
es.
Nit
rog
en p
erm
itte
d.
Cal
cium
phy
tate
Phy
tate
s.P
roce
ssin
g a
id.
Lim
it: G
MP.
No
mo
re t
han
8g
/hL
.A
fter
tre
atm
ent,
win
e m
ust
co
nta
in t
race
s o
r ir
on
.P
hyti
c ac
id p
erm
itte
d.
No
t p
erm
itte
d.
Car
amel
s I -
IVF
oo
d a
dd
itiv
e.L
imit
: GM
P.N
ot
per
mit
ted
.N
ot
per
mit
ted
No
t p
erm
itte
d.
Car
bo
n d
ioxi
de
add
itio
nF
oo
d a
dd
itiv
e.L
imit
: GM
P.In
th
e ca
se o
f st
ill w
ines
th
e m
axim
um
car
bo
n d
ioxi
de
con
ten
t in
th
e w
ine
so t
reat
ed a
nd
pla
ced
on
th
e m
arke
t is
3 g
/l, w
hile
th
e ex
cess
pre
ssu
re
cau
sed
by
the
carb
on
dio
xid
e m
ust
be
less
th
an 1
bar
at
a te
mp
erat
ure
of
20 °
C.
Per
mit
ted
Per
mit
ted
.
Co
pp
er s
ulp
hate
Pro
cess
ing
aid
.L
imit
: GM
P.To
elim
inat
e d
efec
ts o
f ta
ste
or
smel
l in
th
e w
ine.
No
mo
re t
han
1 g
/hl,
pro
vid
ed t
hat
th
e co
pp
er c
on
ten
t o
f th
e p
rod
uct
so
tr
eate
d d
oes
no
t ex
ceed
1 m
g/l
.
No
t p
erm
itte
d.
Max
imu
m le
vel o
f to
tal c
op
per
in
fin
al p
rod
uct
1 m
g/l
.
Cha
rco
al (
acti
vate
d c
arb
on)
Pro
cess
ing
aid
.L
imit
: GM
P.O
nly
fo
r m
ust
s an
d n
ew w
ines
sti
ll in
fer
men
tati
on
, rec
tifi
ed c
on
cen
trat
ed
gra
pe
mu
st a
nd
wh
ite
win
es.
No
mo
re t
han
10
0 g
of
dry
pro
du
ct p
er h
l.
Per
mit
ted
.P
erm
itte
d.
Cup
ric
citr
ate
On
a b
ento
nit
e b
ase.
Pro
cess
ing
aid
.L
imit
: GM
P.
To e
limin
ate
def
ects
of
tast
e o
r sm
ell i
n t
he
win
e.N
o m
ore
th
an 1
g/h
l, p
rovi
ded
th
at t
he
cop
per
co
nte
nt
of
the
pro
du
ct s
o
trea
ted
do
es n
ot
exce
ed 1
mg
/l.
No
t p
erm
itte
d.
No
t p
erm
itte
d
© New Zealand Winegrowes I newzealandwine.com16
OT
HE
R C
ELL
AR
T
RE
AT
ME
NTS
CO
NT.
Dim
ethy
l po
lysi
loxa
ne
(po
lyd
imet
hyls
iloxa
ne)
Pro
cess
ing
aid
.L
imit
: GM
P.N
ot
per
mit
ted
.N
ot
per
mit
ted
.N
ot
per
mit
ted
.
Elim
inat
ion
of
sulp
hur
dio
xid
e b
y p
hysi
cal p
roce
sses
Per
mit
ted
.U
p t
o c
om
ple
tio
n o
f fe
rmen
tati
on
.Ja
pan
ese
rule
s d
o n
ot
spec
ify
phy
sica
l win
emak
ing
pro
cess
es.
Ch
ines
e ru
les
do
no
t sp
ecif
y p
hysi
cal
win
emak
ing
pro
cess
es.
Eth
yl m
alto
lF
oo
d a
dd
itiv
e.W
ine
mad
e w
ith
oth
er t
han
V
itis
vin
ifera
gra
pes
on
lyL
imit
: 10
0 m
g/k
g
No
t p
erm
itte
d.
No
t p
erm
itte
d.
No
t p
erm
itte
d.
Glu
cose
oxi
das
eP
roce
ssin
g a
id.
Lim
it: G
MP.
No
t p
erm
itte
d.
No
t p
erm
itte
dP
erm
itte
d.
Gra
pe
skin
ext
ract
Fo
od
ad
dit
ive.
Lim
it: G
MP.
No
t p
erm
itte
d.
No
t p
erm
itte
d.
No
t p
erm
itte
d.
Hyd
rog
en p
erox
ide
Pro
cess
ing
aid
.L
imit
: 5 m
g/k
g.
No
t p
erm
itte
d.
No
t p
erm
itte
dN
ot
per
mit
ted
.
Lyso
zym
eP
roce
ssin
g a
id.
Lim
it: G
MP.
No
mo
re t
han
50
0 m
g/l
(w
her
e ad
ded
to
bo
th t
he
mu
st a
nd
th
e w
ine,
th
e to
tal o
vera
ll q
uan
tity
mu
st n
ot
exce
ed 5
00
mg
/l).
No
t p
erm
itte
dP
erm
itte
d.
Mal
tol
Fo
od
ad
dit
ive.
Win
e m
ade
wit
h o
ther
th
an
Vit
is v
inife
ra g
rap
es o
nly
Lim
it: 2
50 m
g/k
g
No
t p
erm
itte
d.
No
t p
erm
itte
dN
ot
per
mit
ted
.
Oak
chi
ps
Oak
*P
roce
ssin
g a
id.
Lim
it: G
MP.
*Th
ere
is n
o p
erm
issi
on
fo
r o
ak e
xtra
cts.
Oak
ch
ips
use
d m
ust
co
mp
ly w
ith
EU
req
uir
emen
ts .
Th
e d
imen
sio
ns
of
the
par
ticl
es o
f w
oo
d m
ust
be
such
th
at a
t le
ast
95
% in
w
eig
ht
are
reta
ined
by
a 2
mm
mes
h fi
lter
(9
mes
h).
Co
nsi
der
ed t
o b
e an
ad
dit
ion
of
pla
nt
mat
eria
l ext
ract
s w
hic
h p
lace
s w
ines
mad
e u
sin
g o
ak c
hip
s in
th
e ca
teg
ory
of
“sw
eet/
fort
ified
win
e”.
No
t p
erm
itte
d.
Ole
ic a
cid
(an
ti-f
oam
ing
ag
ent)
Pro
cess
ing
aid
.L
imit
: GM
P.A
mix
ture
of
mo
no
- an
d d
i-g
lyce
rid
es. (
OIV
)N
ot
per
mit
ted
No
t p
erm
itte
d.
Par
tial
dea
lco
holis
atio
n o
f w
ine
by
sep
arat
ion
Per
mit
ted
. N
B m
inim
um
alc
oh
ol o
f 7%
ap
plie
s o
uts
ide
of
NZ
/Au
s.
See
Ap
pen
dix
4.
Jap
anes
e ru
les
do
no
t sp
ecif
y p
hysi
cal w
inem
akin
g p
roce
sses
.C
hin
ese
rule
s d
o n
ot
spec
ify
phy
sica
l w
inem
akin
g p
roce
sses
.
Po
lyvi
nylp
oly
pyr
olid
one
(P
VP
P)
Pro
cess
ing
aid
.L
imit
: 10
0 m
g/k
g.
No
mo
re t
han
80
g/h
l. P
erm
itte
d. T
o b
e re
mo
ved
pri
or
to
com
ple
tio
n.
Per
mit
ted
.
Po
tass
ium
fer
rocy
anid
eP
roce
ssin
g a
id.
Lim
it: 0
.1 m
g/k
g.
Aft
er t
reat
men
t th
e w
ine
mu
st c
on
tain
tra
ces
of
iro
n.
No
t p
erm
itte
d.
No
t p
erm
itte
d.
Red
ucti
on
of
the
sug
ar
cont
ent
of
mus
ts b
y se
par
atio
n
Per
mit
ted
See
Ap
pen
dix
4.
Jap
anes
e ru
les
do
no
t sp
ecif
y p
hysi
cal w
inem
akin
g p
roce
sses
.C
hin
ese
rule
s d
o n
ot
spec
ify
phy
sica
l w
inem
akin
g p
roce
sses
.
Rai
sini
ngP
erm
itte
d.
By
nat
ura
l or
phy
sica
l mea
ns.
(S
ee “
win
e o
f ra
isin
ed g
rap
es”
abo
ve.)
Jap
anes
e ru
les
do
no
t sp
ecif
y p
hysi
cal w
inem
akin
g p
roce
sses
.C
hin
ese
rule
s d
o n
ot
spec
ify
phy
sica
l w
inem
akin
g p
roce
sses
.
New Zealand International Winemaking Guide 9th Edition I September 2015 17
OT
HE
R C
ELL
AR
T
RE
AT
ME
NTS
CO
NT.
Tann
ins
Fo
od
ad
dit
ive.
Lim
it: G
MP.
Per
mit
ted
. P
erm
itte
d.
Per
mit
ted
as
pro
cess
ing
aid
on
ly.
Ure
ase
Pro
cess
ing
aid
.L
imit
: GM
P.To
red
uce
th
e le
vel o
f u
rea
in w
ine
inte
nd
ed f
or
pro
lon
ged
ag
ein
g, w
her
e it
s in
itia
l ure
a co
nce
ntr
atio
n is
hig
her
th
an 1
mg
/l.
75 m
g o
f en
zym
e p
rep
arat
ion
per
litr
e o
f w
ine
trea
ted
, no
t ex
ceed
ing
37
5 u
nit
s o
f u
reas
e p
er li
tre
of
win
e. A
fter
tre
atm
ent,
all
resi
du
al e
nzy
me
acti
vity
mu
st b
e el
imin
ated
by
filt
erin
g t
he
win
e (p
ore
siz
e <
1 μ
m).
(E
U).
Per
mit
ted
.N
ot
per
mit
ted
.
Wat
erM
ust
be
“cle
an”
On
ly p
erm
itte
d t
o t
he
exte
nt
nec
essa
ry t
o in
corp
ora
te a
ny
per
mit
ted
fo
od
ad
dit
ive
or
pro
cess
ing
aid
.
No
t p
erm
itte
d e
xcep
t w
her
e re
qu
ired
on
acc
ou
nt
of
a sp
ecifi
c te
chn
ical
n
eces
sity
.P
erm
itte
d f
or
inco
rpo
rati
on
of
pro
cess
ing
aid
s fo
r th
e p
urp
ose
o
f p
rom
oti
ng
fer
men
tati
on
an
d
pre
ven
tin
g u
nex
pec
ted
ris
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g/l
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ines
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or
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nd
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1 m
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m3
(1
mg
/ml)
40
0 m
g/l
fo
r re
d w
ines
250
mg
/l f
or
wh
ite
win
es a
nd
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xin
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o s
tate
d li
mit
.2 μg
/LN
o d
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ed li
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ed li
mit
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pyl
ene
gly
col
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ted
lim
it
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ll w
ines
: 150
mg
/lS
par
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g w
ines
: 30
0 m
g/l
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form
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vaila
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form
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g/l
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it.
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ium
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mg
/lN
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5 m
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lim
it.
© New Zealand Winegrowes I newzealandwine.com18
APPENDIX 2 - RULES FOR SPARKLING WINE EXPORTED TO THE EU
Sparkling wine Sparkling wine is obtained from the first or second alcoholic fermentation of fresh grapes, grape must or wine.
It has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers. The carbon dioxide released when the container is opened is derived exclusively from fermentation.
It is prepared with cuvées with a total alcoholic strength of not less that 8.5% vol.
Quality sparkling wine Quality sparkling wine is obtained from the first or second alcoholic fermentation of fresh grapes, grape must or wine.
It has an excess pressure, due to carbon dioxide in solution, of not less than 3.5 bar when kept at a temperature of 20 °C in closed containers. The carbon dioxide released when the container is opened is derived exclusively from fermentation.
It is prepared with cuvées with a total alcoholic strength of not less than 9% vol.
Quality aromatic sparkling wine
Quality aromatic sparkling wine is quality sparkling wine which is obtained only by making use, when constituting the cuvée, of grape must or grape must in fermentation which are derived from pre-determined grape varieties.
It has an excess pressure, due to carbon dioxide in solution, of not less than 3 bar when kept at a temperature of 20 °C in closed containers.
It has an actual alcoholic strength of not less than 6% vol. and total alcoholic strength of not less than 10% vol.
Aerated sparkling wine Aerated sparkling wine is obtained from wine.
It releases, when the container is opened, carbon dioxide wholly or partially from an addition of that gas.
It has an excess pressure due to carbon dioxide in solution of not less than 3 bar when kept at a temperature of 20 °C in closed containers.
NB: Aerated sparkling wine must follow the winemaking rules applicable to standard wine. The rules specific to sparkling wine (e.g. the addition of tirage and expedition liqueurs) do not apply.
Semi-sparkling wine Semi-sparkling wine is obtained from wine with a total alcoholic strength of not less than 9% vol.
It has an actual alcoholic strength of not less than 7% vol.
It has an excess pressure, due to endogenous carbon dioxide in solution, of not less than 1 bar and not more than 2.5 bar when kept at a temperature of 20 °C in closed containers.
It is put up in containers of 60 litres or less.
Aerated semi-sparkling wine
Aerated semi-sparkling wine is obtained from wine.
It has a total alcoholic strength of not less than 9% vol and an actual alcoholic strength of not less than 7% vol.
It has an excess pressure of not less than 1 bar and not more than 2.5 bar when kept at a temperature of 20 °C in closed containers due to carbon dioxide in solution which has been wholly or partially added.
It is put up in containers of 60 litres or less
Tirage liqueur The product added to the cuvée to provoke secondary fermentation.
Expedition liqueur The product added to sparkling wines to give them special taste qualities. The expedition liqueur may contain only:
• sucrose,
• grape must,
• grape must in fermentation,
• concentrated grape must,
• rectified concentrated grape must;
• wine, or
• a mixture thereof,
with the possible addition of wine distillate.
Cuvée • the grape must;
• the wine;
• the mixture of grape musts and/or wines with different characteristics,
intended for the preparation of a specific type of the sparkling wines.
DEFINITIONS
New Zealand International Winemaking Guide 9th Edition I September 2015 19
General winemaking practices
Unless otherwise specified, the winemaking practices for standard wines in Appendix 1 also apply to the production of sparkling wines. There are a few modifications to the general winemaking practices as follows:
• diammonium phosphate and ammonium sulphate used for secondary fermentation of sparkling wine is limited to 0.3 g/l;
• calcium alginate and potassium alginate are permitted for use only in bottle fermented sparkling wine.
Note that carbonated sparkling wine is not covered by the specific rules regulating the production of sparkling wine. It is considered an ordinary wine with added carbon dioxide and the standard winemaking rules apply. Note also that the addition of tirage and expedition liquers containing sucrose to sparkling wine is not classed as enrichment.
Sparkling wines
1. Maximum sulphur dioxide content is 185mg/l.
2. The cuvée can undergo enrichment only where technically justified and under the following conditions,
• none of the constituents of the cuvée has previously undergone enrichment;
• the said constituents are derived solely from grapes harvested in its territory;
• the enrichment is carried out in a single operation;
• the following limits are not exceeded:
- 3% vol. for a cuvée comprising constituents from wine-growing zone A,
- 2% vol. for a cuvée comprising constituents from wine-growing zone B,
- 1,5% vol. for a cuvée comprising constituents from wine-growing zone C;
• the method used is the addition of sucrose, of concentrated grape must or of rectified concentrated grape must.
3. The addition of tirage liqueur and expedition liqueur shall be considered neither as enrichment nor as sweetening. The addition of tirage liqueur may not cause an increase in the total alcoholic strength by volume of the cuvée of more than 1.5% vol. This increase shall be measured by calculating the difference between the total alcoholic strength by volume of the cuvée and the total alcoholic strength by volume of the sparkling wine before any expedition liqueur is added.
4. The addition of expedition liqueur shall be carried out in such a way as not to increase the actual alcoholic strength by volume of the sparkling wine by more than 0,5% vol.
5. Sweetening of the cuvée and its constituents shall be prohibited.
6. In addition to any acidification or deacidification of the constituents of the cuvée in accordance with Regulation (EC) No 479/2008, the cuvée may be subject to acidification or deacidification. Acidification and deacidification of the cuvée shall be mutually exclusive. Acidification may be carried out only up to a maximum of 1.5 grams per litre, expressed as tartaric acid, i.e. 20 miliequivalents per litre.
7. In years of exceptional climate conditions, the maximum limit of 1,5 grams per litre or 20 miliequivalents per litre may be raised to 2,5 grams per litre or 34 miliequivalents per litre, provided that the natural acidity of the products is not less than 3 g/l, expressed as tartaric acid, or 40 miliequivalents per litre.
8. The carbon dioxide contained in the sparkling wines may be produced only as a result of the alcoholic fermentation of the cuvée from which such wine is prepared. Such fermentation, unless it is intended for processing grapes, grape must or partially fermented grape must directly into sparkling wine, may result only from the addition of tirage liqueur. It may take place only in bottles or in closed tanks. The use of carbon dioxide in the case of the process of transfer by counter-pressure is authorised under supervision and on condition that the pressure of the carbon dioxide contained in the sparkling wine is not thereby increased.
9. The actual alcoholic strength by volume, including the alcohol contained in any expedition liqueur added, shall be not less than 9,5% vol.
10. The tirage liqueur may contain only:
• grape must,
• grape must in fermentation,
• concentrated grape must,
• rectified concentrated grape must, or
• sucrose and wine.
Quality sparkling wine
1. Maximum sulphur dioxide content is 185 mg/l.
2. The tirage liqueur intended for the production of a quality sparkling wine may contain only:
• sucrose,
• concentrated grape must,
• rectified concentrated grape must,
• grape must or partially fermented grape must, or
• wine.
3. Points 1 - 7 above apply to the production of quality sparkling wine.
4. Excess pressure must be not less than 3 bar when kept at a temperature of 20 °C in closed containers of a capacity of less than 25 cl.
5. The duration of the process of making quality sparkling wines, including ageing in the undertaking where they are made and reckoned from the start of the fermentation process designed to make the wines sparkling, may not be less than:
a. six months where the fermentation process designed to make the wines sparkling takes place in closed tanks;
b. nine months where the fermentation process designed to make the wines sparkling takes place in the bottles.
for the minimum excess pressure and paragraphs 6 and 7 of point C for the minimum length of the production process, without prejudice to paragraph 4(d) of this point.
© New Zealand Winegrowes I newzealandwine.com20
4. As regards quality aromatic sparkling wines:
• except by way of derogation, these may be obtained only by making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from specified aromatic wine varieties (contact New Zealand Winegrowers for a copy of the list if required);
• control of the fermentation process before and after the cuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physical processes;
• the addition of expedition liqueur shall be prohibited;
• the length of the production process for quality aromatic sparkling wines may not be less than one month.
New Zealand International Winemaking Guide 9th Edition I September 2015 21
1. Liqueur wine is obtained from grape must in fermentation, wine or a combination of both.
2. It has an actual alcoholic strength by volume of not less than 15% vol. and not more than 22% vol. and a total alcoholic strength by volume of not less than 17.5% vol.
3. It has an initial alcoholic strength of not less than 12% vol.
4. The products below are added, either individually or in combination;
• neutral alcohol of vine origin, including distillation of dried grapes, having an actual alcoholic strength of not less than 96% vol.
• wine or dried grape distillate with an actual alcoholic strength of not less than 52% vol. and not more than 86% vol.
together with one or more of the following products, where appropriate:
• concentrated grape must
• a combination of one of the products in the first two bullet points with a grape must or a grape must in fermentation.
5. The winemaking practices permitted in Appendix A may also be used for liqueur wine.
6. The following practices are also permitted:
• sweetening, where the products used have not been enriched with concentrated grape must, by means of concentrated grape must or rectified concentrated grape must, provided that the increase in the total alcoholic strength by volume of the wine in question is not more than 3 % vol.
• the addition of wine-based alcohol, distillate or spirits in order to compensate for losses due to evaporation during ageing.
APPENDIX 3 - RULES FOR LIQUEUR WINE EXPORTED TO THE EU
© New Zealand Winegrowes I newzealandwine.com22
APPENDIX 4: GUIDE TO EU RULES FOR ADJUSTING ALCOHOL/SUGAR CONTENT OF MUST AND WINE
1. ENRICHMENT
Enrichment refers to winemaking additions or processes that are permitted for the purpose of increasing (or potentially increasing) the actual alcoholic strength of a wine i.e.: the addition of sugars before the completion of fermentation and concentration of alcohol after fermentation.
1.1 Enrichment by addition
Enrichment by addition of concentrated grape musts, rectified concentrated grape musts and sucrose are subject to the following conditions:
• Addition of concentrated grape must, rectified concentrated grape must and sucrose only.
• Sucrose additions by dry sugaring only.
• The natural alcoholic strength of unfermented sugars of the product subject to enrichment must not be increased by more than 1.5% (2% for 2012 vintage wines). The total volume of the product subject to enrichment must not be increased by more than 6.5%.
• The total (i.e. actual + potential) alcoholic strength must not be increased to more than 15%.
• Higher levels may apply if appropriate to production conditions (as in 2012) - contact NZFSA or NZW for advice.
• Any concentrated grape musts used in the production of New Zealand wine should be sourced 100% from grapes grown in New Zealand. If concentrated grape musts are used that is not sourced for New Zealand grown grapes is used, the country of origin should be declared on the label.
• Concentrated grape musts used for enrichment do not form part of the 85% minimum content required for vintage, variety or region statements on a wine label.
1.2 Enrichment by partial dehydration of musts
Partial dehydration of grape musts is considered enrichment because the process can increase the actual alcohol of a product. Enrichment by the partial dehydration of grape must is subject to the following rules:
• Partial dehydration of musts by freeze concentration, reverse osmosis, partial evaporation by vacuum or partial evaporation by atmospheric pressure only;
• Concentration cannot lead to a reduction of more than 20% of initial volume nor increase more than 2% of the initial, potential alcoholic strength of the grape must;
• Wine made from grape must subject to this process should not undergo further concentration;
• The procedure shall be conducted under the responsibility of an oenologist or a specialist technician;
• Reverse osmosis must be conducted using membranes that comply with the prescriptions of the OIV’s International Oenological Codex;
• Partial evaporation by vacuum must be conducted using a continuous, rather than a re-circulating, unit;
• Partial evaporation by atmospheric pressure evaporation
may be done in open cauldrons, with or without stirring, heated by direct fire, or by steam sleeves or in another calorific fluid. These processes must be conducted in such a way as to obtain the desired degree of concentration and caramelization of sugar without obtaining undesirable changes in taste.
1.3 Partial dehydration of wine
Partial dehydration of wine is considered enrichment because the process can increase the actual alcohol of a product. Enrichment by the partial dehydration of wine is subject to the following rules:
• Partial dehydration by freeze concentration, partial vacuum evaporation and/or membrane techniques such as: microfiltration, ultrafiltration, reverse osmosis, electromembranes only;
• Concentration can lead to a reduction of 20% of initial volume and should not be increased by more than 2% by volume of the initial alcohol strength of wine;
• These processes may not be used on wines showing any organoleptic defects;
• These processes may not be used on wines made from grapes or must that have already undergone concentration;
• These process may not be used to conceal fraud;
• Reverse osmosis must be conducted using membranes that comply with the prescriptions of the OIV’s International Oenological Codex;
• These processes must be carried out under the responsibility of an oenologist or specialised technician.
2. SWEETENING
Sweetening refers to the addition of sugars after fermentation to increase the residual sugar in a wine. It includes the adjustment of acidity by sugar addition to wine. Sweetening is not enrichment. A wine that has been sweetened but not enriched does not need to be entered as “enriched” in the Wine Export Certification database.
Sweetening may only be carried out under the following limits:
• Only grape must, concentrated grape must or rectified concentrated grape must may be used;
• Sucrose is not permitted;
• The total alcoholic strength by volume of the wine in question may not be increased by more than 4 % vol;
• Any concentrated grape musts used in the production of New Zealand wine should be sourced 100% from grapes grown in New Zealand. If concentrated grape musts are used that is not sourced for New Zealand grown grapes is used, the country of origin must be declared on the label;
• Concentrated grape musts used for sweetening do not form part of the 85% minimum content required for vintage, variety or region statements on a wine label.
New Zealand International Winemaking Guide 9th Edition I September 2015 23
3. REDUCTION OF ALCOHOL
The total alcohol level of wine may be reduced either by reduction of sugars in the must or reduction of alcohol in the finished product. These two treatments are mutually exclusive.
3.1 Reduction of sugar content in musts
Reduction of sugar content in musts may be achieved by using membrane coupling combining microfiltration or ultrafiltration with nanofiltration or reverse osmosis. The objective of the first step is to prepare the must for the second concentration step and to filter out all the macromolecules smaller than the membrane’s cut-off size. This step may be done by ultrafiltration.
The ultrafiltrate obtained during the first step of the treatment is then concentrated by nanofiltration or inverted osmosis. The water and the organic acids filtered out by the nanofiltration process can be reintroduced into the treated must. The treatment is to be conducted under the responsibility of an oenologist or of a qualified technician
The following conditions apply:
• the components of the must other than sugar must be maintained;
• this process may not be used on wines that will be de-alcoholised;
• this process may not be used on wines or musts that are (or will be) enriched;
• the process may not be used to conceal fraud;• permeates may only be re-combined with the product from
which they were originally obtained;• where possible, re-combination must occur at the same place
and as quickly as possible;• the resulting wine must comply with the relevant maximum
and minimum alcohol levels.
ENRICHMENT & SWEETENING AT A GLANCE
This table relates to non-fortified, still wine only. Separate information is available in relation to sparkling and liqueur wines.
FRESH GRAPES GRAPE MUSTGRAPE MUST IN FERMENTATION
NEW WINE STILL IN FERMENTATION
WINE (FULLY FERMENTED)
ADDITION OF GRAPE MUST Permitted by definition of wine
Permitted by definition of wine
Permitted by definition of wine
Permitted by definition of wine
Sweetening
ADDITION OF CONCENTRATED MUST
Enrichment Enrichment Enrichment Enrichment Sweetening
ADDITION OF RECTIFIED CONCENTRATED MUST
Enrichment Enrichment Enrichment Enrichment Sweetening
ADDITION OF SUCROSE Enrichment Enrichment Enrichment Enrichment
PARTIAL CONCENTRATION OF SUGARS (E.G. BY FREEZING, REVERSE OSMOSIS)
Enrichment Enrichment
PARTIAL CONCENTRATION OF ALCOHOL BY COOLING
Enrichment
© New Zealand Winegrowes I newzealandwine.com24
3.2 Dealcoholisation of wine
Dealcoholisation of wine may be achieved by one or a combination of partial vacuum evaporation and/or membrane techniques such as: microfiltration, ultrafiltration, reverse osmosis, electromembranes.
Depending on the degree of dealcoholisation, the product may or may not be defined as wine:
• A product that is dealcoholised by up to 20% of the actual alcohol content, but retains a final alcohol level of greater than 8.5% may be sold as “wine”.
• A product that is dealcoholised and has a final alcohol level of less than 8.5% is not legally “wine” and must be sold under a sales denomination permitted in the specific EU Member State for such products.
• A product that is dealcoholised by more than 20% of the actual alcohol content, but retains a final alcohol level of greater than 8.5% is in a legal grey area. We recommend that you seek advice from your importer as to the correct sales designation in the EU member state in which the product will be sold.
The following conditions apply:
• the process may not be used to conceal fraud;
• permeates may only be re-combined with the product from which they were originally obtained;
• where possible, re-combination must occur at the same place and as quickly as possible.;
• dealcoholisation must not be used on wines with any other organoleptic defects;
• dealcoholisation must not be done in conjunction with a modification in the sugar content in the corresponding musts;
• the process must be carried out under the responsibility of an oenologist or specialised technician.
4. USEFUL DEFINITIONS
Grape must is the liquid product obtained naturally or by physical processes from fresh grapes. An actual alcoholic strength of the grape must of not more than 1 % vol. is permissible.
Grape must in fermentation is the product obtained from the fermentation of grape must which has an actual alcoholic strength of more than 1% vol. but less than three fifths of its total alcoholic strength by volume.
Concentrated grape must is uncaramelised grape must which is obtained by partial dehydration of grape must carried out by any authorised method other than by direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with Article 31 at a temperature of 20oC is not less than 50.9 %. An actual alcoholic strength of the concentrated grape must of not more than 1 % vol. is permissible.
Rectified concentrated grape must is the liquid uncaramelised product which:
(a) is obtained by partial dehydration of grape must carried out by any authorised method other than direct heat in such a way that the figure indicated by a refractometer used in accordance with a method to be prescribed in accordance with Article 31 at a temperature of 20oC is not less than 61.7 %;
(b) has undergone authorised treatment for de-acidification and elimination of constituents other than sugar;
(c) has the following characteristics:
- a pH of not more than 5 at 25oBrix,
- an optical density at 425 nm for a thickness of 1 cm of not more than 0,100 in grape must concentrated at 25oBrix,
- a sucrose content undetectable by a method of analysis to be defined,
- a Folin-Ciocalteu index of not more than 6,00 at 25oBrix,
- a titratable acidity of not more than 15 miliequivalents per kilogram of total sugars,
- a sulphur dioxide content of not more than 25 milligrams per kilogram of total sugars,
- a total cation content of not more than 8 miliequivalents per kilogram of total sugars,
- a conductivity at 25oBrix and 20oC of not more than 120 micro-Siemens/cm,
- a hydroxymethylfurfural content of not more than 25 milligrams per kilogram of total sugars,
- presence of mesoinositol.
An actual alcoholic strength of the rectified concentrated grape must of not more than 1 % vol. is permissible.
New wine still in fermentation is the product in which the alcoholic fermentation is not yet complete and which is not yet separated from its lees.
New Zealand International Winemaking Guide 9th Edition I September 2015 25
NOTES
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