new zealand winegrowers winemaking guide 2013

New Zealand WinegrowersInternational Winemaking Practices Guide7th Edition April 2013

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New Zealand WinegrowersInternation Winemaking Practices Guide7th Edition March 2013

New Zealand International Winemaking Guide 7Th Edition I April 2013 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

APPENDIX 4: GUIDE TO EU RULES FOR ADJUSTING ALCOHOL/SUGAR CONTENT OF MUST AND WINE

22

© New Zealand Winegrowes I newzealandwine.com2

DISCLAIMER

Information 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 Material may not be published or reproduced without the permission of New Zealand Winegrowers.All due care and attention has been exercised in the preparation of the information contained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.

INTRODUCTION

Winemaking 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:

• FoodAct1981

• AustraliaNewZealandFoodStandardsCode(the“FoodStandards Code”)

• NewZealand(MaximumResidueLimitsofAgriculturalChemicals) Food Standards 2002 & 2007

• WineAct2003

• WineRegulations2006

• Wine(Specifications)Notice2006

• WeightsandMeasuresRegulations1999

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 eitherawinestandardsmanagementplan(WSMP)registeredwith 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.

http://www.nzwine.com


WINEMAKING PRACTICES IN NEW ZEALAND

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

Wineisdefinedas“theproductofthecompleteorpartialfermentation 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 –

• grapejuiceandgrapejuiceproducts;and

• sugars(thelistofpermittedsugarsisinStandard2.8.1);and

• brandyorotherspirit;and

• addedwater,wherethewaterisnecessarytoincorporateany permitted food additive or processing aid.

Definition of wine product

Wineproductisdefinedas“afoodcontainingnolessthan700mL/LofwineasdefinedinthisStandard,whichhasbeenformulated, 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:

• toperformoneormoretechnologicalfunctions;

• atalevelthatdoesnotexceedthemaximumlevelnecessaryto achieve one or more technological functions under conditionsofGoodManufacturingPractice(GMP);

• incompliancewithanyconditions,restrictionsormaximumpermitted 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 “goodmanufacturingpractice”(GMP).GMPisalimitanditdoesnot permit excessive usage or poor winemaking practices. The Codex Alimentarius Commission Procedural Manual sets out the


following relevant criteria for use in assessing compliance with Good Manufacturing Practice:

• thequantityofadditiveaddedtofoodshallbelimitedtothe lowest possible level necessary to accomplish its desired effect;

• thequantityoftheadditivethatbecomesacomponentoffood 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,isreducedtotheextentreasonablypossible;and

• theadditiveispreparedandhandledinthesamewayasafood ingredient.

The manner in which a food is intended to be presented (e.g.bytheuseofsuchqualitydescriptorsasnatural,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 thewayinwhichafoodmaybepresented(e.g.theuseofsulphites 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 atechnologicalfunction(i.e.assetoutunder“FoodAdditives”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:

• tofulfilatechnicalpurposerelatedtotreatmentorprocessingofwine;

• incompliancewithanyconditions,restrictionsormaximumpermittedlevelsspecifiedinthestandard;and

• atthelowestlevelnecessarytoachievetherelevanttechnicalfunction, 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 “goodmanufacturingpractice”(GMP).GMPisalimitanditdoesnot permit excessive usage or poor winemaking practices. For guidanceonGMP,seethesectionon“FoodAdditives”.

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 AsLowAsReasonablyAchievable(theALARAprinciple)andsets 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

Othercontaminants(includingmetalssuchasarsenic,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?

Maximumresiduelevels(MRLs)foragriculturalchemicalsapplying to wine sold in New Zealand are governed by the New Zealand(MaximumResidueLimitsofAgriculturalChemicals)Standard.

Growers must:

• ensurethatagriculturalchemicalsareappliedinaccordancewithlabelrequirements,includingwithholdingperiods(pre-harvestintervals);and

• maintainarecordofapplicationsofagriculturalchemicals(spraydiary).

Winemakers must:

• ensurethatwinereleasedforsaleinNewZealandcomplieswith the maximum residue limits specified in the Standard (NB:MRLsinNewZealandareestablishedforgrapesratherthanwine.However,theMRLsforgrapesareinpracticeapplied to finished wine as well. With a few exceptions, this is thecaseinmostpartsoftheworld);

• ensurethatexportwinecomplieswiththemaximumresiduelimits applying in the destination market.

We strongly recommend that winemakers monitor the timing and levels of agricultural chemical applications through spray diariestoensurethatwinesreleasedforsalecomplywithMRLs.(NB:levelsofmanyagriculturalchemicalswillreducethroughthe winemaking process, and it is permissible to blend wines to achieveresiduelevelsinfinishedwinethatarewithinMRLs.)


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 growersandwineriestocomplywithMRLsinallmarkets.Thisisavailable free of charge to all members.

1.6 FOOD SAFETy AND WINERy HyGIENE

Food safety and winery hygiene are regulated under the Wine Act2003,theWineRegulations2006,theWine(Specifications)Notice 2006 and through the registration of Wine Standards Management Plans. For more information go to: www.nzfsa.govt.nz/wine/making-wine.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,theactualcontentsofthepackagesinalotmustnotbe less, on average, than the stated quantity. They can, however, be more on average than the stated quantity.

• Second,nomorethan2.5%ofthepackagesinalotmaybenon-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,theremustbenoinadequatepackages.Apackageisinadequate 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.

http://www.nzfsa.govt.nz/wine/making-wine.htm

http://www.consumeraffairs.govt.nz/measurement/businessinfo/avquantsystem.html

http://www.consumeraffairs.govt.nz/measurement/businessinfo/avquantsystem.html


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: www.foodsafety.govt.nz/elibrary/industry/Zealand_Grape-Outlines_Procedures.pdf

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 that 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 is8.5%.IntheUSAandChinaitis7%.InCanada,Chile,SouthAfricaandArgentina,7%istheminimumforexporterswantingto 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 categoriesof“wineofoverripegrapes”and“wineofraisinedgrapes”.

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 alcoholandsugarcontent(oracombinationofthetwo).ForUSA, Canada, Chile, South Africa and Argentina the maximum actual alcohol for exporters wanting to take advantage of the MutualAcceptanceAgreementonOenologicalPracticesis24%.ForEUmarkets,themaximumis20%totalalcohol-i.e.actualalcohol 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

Techniquesforadjustingalcohol(orpotentialalcohol)andsugarlevels 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(+)tartaricacid-Thisisthenaturallyoccurringformoftartaric acid. It is occasionally known as dextrotartaric acid or dTartaricacidbutshouldnotbeconfusedwithD(-)tartaricacid.

• D(-)tartaricacid-Thisisthemirrorimageform.Itisalsosometimes known as levotartatic acid and Tartaric acid but shouldnotbeconfusedwithL(+)tartaricacid.

• Mesotartaricacid-Thisistheachiralformoftartaricacid.

• DLtartaricacid-Thisisa1:1mixtureoftheL(+)andD(-)forms, also known as racemic acid.

L(+)tartaricacidistheonly form of tartaric acid permitted for all markets, including NZ, Australia, Canada, USA and the EU. Some marketsmaypermitD(-)tartaricacid,howeverwerecommendthatL(+)tartaricacidshouldbeusedintheproductionofamulti-market wine.

DLtartaricacidisalsopermittedinsomemarketsforstabilisation 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 coppersulphateisnotpermitted(althoughweareworkingwithinternational colleagues to seek approval).

http://www.foodsafety.govt.nz/elibrary/industry/Zealand_Grape-Outlines_Procedures.pdf

http://www.foodsafety.govt.nz/elibrary/industry/Zealand_Grape-Outlines_Procedures.pdf


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).TheOMARsetsoutthespecificaspectsoftheEUrules 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 OverseasMarketAccessRequirement(OMAR).TheOMARsetsout 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 meansthat“wine”maynotbeusedonthelabelandthetaxclassification may be changed.

http://ec.europa.eu/agriculture/markets/wine/leg/index_en.htm

http://ec.europa.eu/agriculture/markets/wine/leg/index_en.htm

http://www.foodsafety.govt.nz/password-protected/omars/eun/wine/

http://www.foodsafety.govt.nz/password-protected/omars/eun/wine/

http://www.foodsafety.govt.nz/password-protected/omars/bra/wine/

http://www.foodsafety.govt.nz/password-protected/omars/bra/wine/


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e).

•Ithasatotalalcoholicstrengthofatleast16%vol.andanactual

alcoholicstrengthofatleast9%vol.(EU)

Sp

ecifi

c d

efin

itio

ns

app

ly t

o

pro

du

cts

wit

h d

iffer

ent

deg

rees


Gu

ide.

Sp

ecifi

c d

efin

itio

ns

app

ly t

o

pro

du

cts

wit

h d

iffer

ent

deg

rees


Gu

ide.

APP

END

IX 1

- W

INEM

AK

ING

PR

AC

TIC

ES F

OR

STA

ND

AR

D W

INE

IN T

HE

MA

JOR

MA

RK

ETS

Thislistrelatestonon-fortified,stillwineonly(includingsweetwine).Separateinform

ationisavailableinrelationtosparklingandliqueurwines.Thelistcoverstheprocessingaidsthataregenerallylikelyto

be

use

d f

or

win

e p

rod

uct

ion

in N

Z. S

om

e o

ther

pro

cess

ing

aid

s th

at m

ay in

th

eory

be

per

mit

ted

fo

r w

ine

pro

du

ctio

n in

New

Zea

lan

d, a

lth

ou

gh

th

ey h

ave

no

t b

een

list

ed a

s th

ey a

re n

ot

in c

om

mo

n u

se. I

f yo

u

hav

e an

y q

uer

ies

reg

ard

ing

su

ch a

pra

ctic

e, p

leas

e d

o n

ot

hes

itat

e to

co

nta

ct u

s. N

ote

th

at t

he

term

ino

log

y u

sed

is g

ener

ally

th

at o

f th

e re

gu

lati

on

s in

qu

esti

on

. In

par

ticu

lar,

the

EU

/OIV

ru

les

refe

r to

th

e liq

uid

extractedfromgrapesuptothepointofferm

entationas“grapemust”,whereasintheNew

Zealandrulesthisproductisreferredtoas“grapejuice”.


FE

RM

EN

TAT

ION

Am

mo

nium

pho

spha

tes

Fo

od

ad

dit

ive.

Limit:G

MP.

Dia

mm

on

ium

ph

osp

hat

e o

nly

Up

to

co

mp

leti

on

of

ferm

enta

tio

n.

•Nomorethan1g/l(expressedinsalts).

•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)

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.

Limit:G

MP.

Up

to

co

mp

leti

on

of

ferm

enta

tio

n.

Nomorethan1g/l(expressedinsalts).

Ammoniumsaltsmaybeusedincombinationuptototallimitof1g/l.(EU)

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.

Nomorethan0.2g/l(expressedinsalts)anduptothelim

itsforsulphur

dio

xid

e.Ammoniumsaltsmaybeusedincombinationuptototallimitof1g/l.(EU)

No

t p

erm

itte

dN

ot

per

mit

ted

Bio

tin

Pro

cess

ing

aid

.Limit:G

MP.

Notpermitted.(Exceptasyeastcellw

allpreparation)

Per

mit

ted

“Vitam

inBfam

ily”permitted.

Cal

cium

pan

toth

enat

e Processingaid(pantothenic

acid

).Limit:G

MP.


allpreparation)

Per

mit

ted

“Vitam

inBfam

ily”permitted.

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.

Nomorethan5%ofvolumeoftreatedproduct.(EU)

Un

clea

rU

ncl

ear

Inac

tiva

ted

yea

sts

Pro

cess

ing

aid

.Limit:G

MP.

Uptocompletionofferm

entation.(EU)

Per

mit

ted

Un

clea

r

Ino

sito

lP

roce

ssin

g a

id.

Limit:G

MP.

Calciumphytate(saltofphyticacid(inositolhexakisphosphate))

per

mit

ted

. See

un

der

Cal

ciu

m p

hyta

te.

Phyticacid(inositol

hex

akis

ph

osp

hat

e) p

erm

itte

d. S

ee

un

der

Cal

ciu

m p

hyta

te.

No

t p

erm

itte

d.

Mal

ola

ctic

bac

teri

aIn

acc

ord

ance

wit

h d

efin

itio

n

of

win

e.Permitted.(EU)

Permitted(Lacticacidbacteria).

Un

clea

r.

Nia

cin

Pro

cess

ing

aid

.Limit:G

MP.


allpreparation)

Per

mit

ted

“Vitam

inBfam

ily”permitted.

Pyr

idox

ine

Processingaid(pyridoxine

hyd

roch

lori

de)

.Limit:G

MP.


allpreparation)

No

t p

erm

itte

d.

“Vitam

inBfam

ily”permitted.

Thia

min

P

roce

ssin

g a

id.

Limit:G

MP.

Up

to

co

mp

leti

on

of

ferm

enta

tio

n.

Asthiaminhydrochloride.Nomorethan0.6mg/l(expressedinthiamin)

foreachtreatment.(EU)

Th

iam

ine

hyd

roch

lori

de

per

mit

ted

“Vitam

inBfam

ily”permitted.

Win

e ye

asts

In a

cco

rdan

ce w

ith

defi

nit

ion

o

f w

ine.

Uptocompletionofferm

entation.(EU)

Per

mit

ted

In a

cco

rdan

ce w

ith

defi

nit

ion

of

win

e.

yeas

t ce

ll w

all p

rep

arat

ions

Pro

cess

ing

aid

.Limit:G

MP.

Nomorethan40g/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.


PR

ESE

Rv

AT

ION

Arg

on

Pro

cess

ing

aid

.Limit:G

MP.

Eit

her

alo

ne

or

in c

om

bin

atio

n w

ith

oth

er p

erm

itte

d in

ert

gas

es t

o c

reat

e aninertatmosphereandhandletheproductshieldedfromair.(EU)

No

t p

erm

itte

dN

ot

per

mit

ted

.

Asc

orb

ic a

cid

Fo

od

ad

dit

ive.

Limit:G

MP.

Gra

pes

, mu

st &

win

e m

ay b

e tr

eate

d.

Th

e cu

mu

lati

ve d

ose

use

d s

hal

l no

t ex

ceed

250

mg

/l.

Th

e am

ou

nt

pre

sen

t in

th

e fi

nal

pro

du

ct, i

n t

erm

s o

f as

corb

ic p

lus

dehydroascorbicacid,shallnotexceed300mg/l.(OIV)

L-AscorbicAcid

Per

mit

ted

as

D-i

soas

corb

ic a

cid

. Limit:0.15g/kg.

Cal

cium

asc

orb

ate

Fo

od

ad

dit

ive.

Limit:G

MP.

Asc

orb

ic a

cid

per

mit

ted

.L-Ascorbicacidpermitted.

D-isoascorbicacidpermitted.Limit:

0.15

g/k

g.

Car

bo

n d

ioxi

de

Fo

od

ad

dit

ive.

Limit:G

MP.

Eit

her

alo

ne

or

in c

om

bin

atio

n w

ith

oth

er p

erm

itte

d in

ert

gas

es t

o c

reat

e aninertatmosphereandhandletheproductshieldedfromair.(OIV)

Per

mit

ted

.P

erm

itte

d.

Ery

tho

rbic

aci

dF

oo

d a

dd

itiv

e.Limit:G

MP.

No

t p

erm

itte

d.

Per

mit

ted

as

anti

oxid

ant

on

lyPermitted.Limit:0.15g/kg

Nit

rog

enP

roce

ssin

g a

id.

Limit:G

MP.

Eit

her

alo

ne

or

in c

om

bin

atio

n w

ith

oth

er p

erm

itte

d in

ert

gas

es t

o c

reat

e aninertatmosphereandhandletheproductshieldedfromair.(OIV)

Per

mit

ted

Per

mit

ted

.

Sod

ium

asc

orb

ate

Fo

od

ad

dit

ive.

Limit:G

MP.

Asc

orb

ic a

cid

per

mit

ted

.SodiumL-ascorbatepermitted

D-isoascorbicacidpermitted.Limit:

0.15

g/k

g.

Sod

ium

ery

tho

rbat

eF

oo

d a

dd

itiv

e.Limit:G

MP.

No

t p

erm

itte

d.

Ery

tho

rbic

aci

d p

erm

itte

dSodiumisoascorbatepermited:Limit

15 g

/kg

.

Sod

ium

sul

phi

tes

Fo

od

ad

dit

ive.

•25

0 m

g/k

g f

or

win

es w

ith

lessthan35g/Lresidual

sug

ar•

40

0 m

g/k

g f

or

win

es w

ith

morethan35g/Lresidual

sug

ar

No

t p

erm

itte

dU

ncl

ear

Un

clea

r

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

lessthan35g/Lresidual

sug

ar•

40

0 m

g/k

g f

or

win

es w

ith

morethan35g/Lresidual

sug

ar

•15

0 m

g/l

fo

r re

d w

ines

co

nta

inin

g a

max

imu

m o

f 4

g/l

of

red

uci

ng

su

bst

ance

s•

200

mg

/l f

or

wh

ite

and

ro

sé w

ines

co

nta

inin

g a

max

imu

m o

f 4

g/l

of

reducingsubstances;

•300mg/lforred,roséandwhitewinescontainingmorethan4g/Lof

reducingsubstances;

•4

00

mg

/l e

xcep

tio

nal

ly in

cer

tain

sw

eet

wh

ite

win

es c

on

tain

ing

mo

re

than

35

g/l

of

resi

du

al s

ug

ar.

Limit:350mg/kg

Limit:250mg/kg.

Sweetwine(i.e.m

orethan45g/l

sug

ar)

may

co

nta

in u

p t

o 4

00

mg

/kg

.


FIL

TR

AT

ION

&

CLA

RIF

ICA

TIO

N

Ag

arP

roce

ssin

g a

id.

Limit:G

MP.

No

t p

erm

itte

d.

Per

mit

ted

.P

erm

itte

d.

Alg

inat

esP

roce

ssin

g a

id.

Limit:G

MP.

Permitted.(OIV)

So

diu

m a

lgin

ate

per

mit

ted

No

t p

erm

itte

d.

Ben

toni

teP

roce

ssin

g a

id.

Limit:G

MP.

Permitted.(OIV)

Maxresiduenomorethan0.5%of

tota

l pro

du

ct

Per

mit

ted

.

Bet

a-g

luca

nase

Pro

cess

ing

aid

.Limit:G

MP.

3goftheenzymaticpreparationcontaining25%totalorganicsolidsper

hectolitre.(EU).

Per

mit

ted

.P

erm

itte

d.

Cas

ein

Pro

cess

ing

aid

.Limit:G

MP.

Permitted.(EU)

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.

Limit:G

MP.

Permitted.(EU)

Mic

rofi

bri

llate

d c

ellu

lose

P

erm

itte

d.

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 undesirableresidues.(EU)

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

.

Dia

tom

aceo

us e

arth

Pro

cess

ing

aid

.Limit:G

MP.

Permitted.(OIV)

Maxresiduenomorethan0.5%of

tota

l pro

du

ct

Per

mit

ted

.

Eg

g a

lbum

inP

roce

ssin

g a

id.

Limit:G

MP.

Permitted.(EU)

Per

mit

ted

Per

mit

ted

.

Gum

ara

bic

Fo

od

ad

dit

ive.

Limit:G

MP.

Permitted.(OIV)

Per

mit

ted

Per

mit

ted

.

Gel

atin

eP

roce

ssin

g a

id.

Limit:G

MP.

Permitted.(EU)

Per

mit

ted

Per

mit

ted

.

Isin

gla

ssP

roce

ssin

g a

id.

Limit:G

MP.

Permitted.(EU)

Co

llag

en p

erm

itte

dN

ot

per

mit

ted

.

Kao

lin (

alum

iniu

m s

ilica

te)

Pro

cess

ing

aid

.Limit:G

MP.

Permitted.(EU)

Act

ivat

ed a

cid

cla

y p

erm

itte

dMaxresiduenomorethan0.5%of

tota

l pro

du

ct

Per

mit

ted

.

Milk

Pro

cess

ing

aid

.Limit:G

MP.

Permitted.(OIV)

Un

clea

rP

erm

itte

d.

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)

Jap

anes

e ru

les

do

no

t sp

ecif

y 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

.

Pec

toly

tic

enzy

mes

Pro

cess

ing

aid

.Limit:G

MP.

Permitted.(EU)

Per

mit

ted

.B

etag

luca

nas

e an

d p

ecti

nas

e p

erm

itte

d.

Per

lite

Pro

cess

ing

aid

.Limit:G

MP.

Permitted.(OIV)

Maxresiduenomorethan0.5%

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

.Limit:G

MP.

Permitted.(OIV)

Pea

pro

tein

per

mit

ted

No

t p

erm

itte

d.

Silic

on

dio

xid

eP

roce

ssin

g a

id.

Limit:G

MP.

Asagelorcolloidalsolution.(EU).

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.Limit:G

MP.

Permitted.(EU)

Per

mit

ted

Per

mit

ted

as

a p

roce

ssin

g a

id o

nly

.


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.

Limit: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

notraisedbymorethan54meq/L.W

henmustandwineareacidified,the

cumulativenetincreasemustnotexceed54meq/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.

Limit:G

MP.

•A

cid

ifica

tio

n o

f m

ust

an

d w

ine

per

mit

ted

.•Initialaciditycontentmustnotberaisedbymorethan54meq/l(i.e.4g/l

exp

ress

ed in

tar

tari

c ac

id).

•W

hen

mu

st a

nd

win

e ar

e ac

idifi

ed, t

he

net

cu

mu

lati

ve in

crea

se m

ust

no

t exceed54meq/l(or4g/lexpressedintartaricacid).

•M

iner

al a

cid

s ar

e p

roh

ibit

ed.

•A

cid

ifica

tio

n a

nd

de-

acid

ifica

tio

n o

f th

e sa

me

pro

du

ct is

pro

hib

ited

.•Residualcitricacidcontent1g/l(OIV)

No

t 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.

Limit: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.

Limit:G

MP.

•A

cid

ifica

tio

n o

f m

ust

an

d w

ine

per

mit

ted

.•LmalicacidorDLmalicacidonly.

•Initialaciditycontentmustnotberaisedbymorethan54meq/l(i.e.4g/l

exp

ress

ed in

tar

tari

c ac

id).

•W

hen

mu

st a

nd

win

e ar

e ac

idifi

ed, t

he

net

cu

mu

lati

ve in

crea

se m

ust

no


•M

iner

al a

cid

s ar

e p

roh

ibit

ed.

•Acidificationandde-acidificationofthesameproductisprohibited.(OIV)

Per

mit

ted

du

rin

g v

inifi

cati

on

.P

erm

itte

d.

Lact

ic a

cid

Fo

od

ad

dit

ive.

Limit:G

MP.

•A

cid

ifica

tio

n o

f m

ust

an

d w

ine

per

mit

ted

.•Initialaciditycontentmustnotberaisedbymorethan54meq/l(i.e.4g/l

exp

ress

ed in

tar

tari

c ac

id).

•W

hen

mu

st a

nd

win

e ar

e ac

idifi

ed, t

he

net

cu

mu

lati

ve in

crea

se m

ust

no


•M

iner

al a

cid

s ar

e p

roh

ibit

ed.


Per

mit

ted

Per

mit

ted

.

Tart

aric

aci

dF

oo

d a

dd

itiv

e.L(+)tartaricacidonly.

Limit:G

MP.

•A

cid

ifica

tio

n o

f m

ust

an

d w

ine

per

mit

ted

.•L(+)tartaricacidonly.

•Initialaciditycontentmustnotberaisedbymorethan54meq/l(i.e.4g/l

exp

ress

ed in

tar

tari

c ac

id).

•W

hen

mu

st a

nd

win

e ar

e ac

idifi

ed, t

he

net

cu

mu

lati

ve in

crea

se m

ust

no


•M

iner

al a

cid

s ar

e p

roh

ibit

ed.


Per

mit

ted

L(+)Tartaricacid

per

mit

ted

.


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.Limit:G

MP.

•D

e-ac

idifi

cati

on

of

mu

st a

nd

win

e p

erm

itte

d.

•MaycontainsmallquantitiesofthedoublecalciumsaltofL(+)tartaricandL(-)

mal

ic a

cid

s.•

De-

acid

ified

win

e m

ust

co

nta

in a

t le

ast

1 g

/l t

arta

ric

acid

.•Acidificationandde-acidificationofthesameproductisprohibited.(OIV)

Nomorethan1%oftotalproduct.

Per

mit

ted

.

Cal

cium

tar

trat

eP

roce

ssin

g a

id.

Limit:G

MP.

•D

e-ac

idifi

cati

on

of

mu

st a

nd

win

e p

erm

itte

d.

•D

e-ac

idifi

ed w

ine

mu

st c

on

tain

at

leas

t 1

g/l

tar

tari

c ac

id.


No

t p

erm

itte

dN

ot

per

mit

ted

.

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.Limit:G

MP.

•D

e-ac

idifi

cati

on

of

mu

st a

nd

win

e p

erm

itte

d.

•N

eutr

al p

ota

ssiu

m t

artr

ate.

•D

e-ac

idifi

ed w

ine

mu

st c

on

tain

at

leas

t 1

g/l

tar

tari

c ac

id.


PotassiumL-bitartrateand

PotassiumDL-bitartratepermitted

po

st v

inifi

cati

on

.

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.Limit:G

MP.

•D

e-ac

idifi

cati

on

of

mu

st a

nd

win

e p

erm

itte

d.

•D

e-ac

idifi

ed w

ine

mu

st c

on

tain

at

leas

t 1

g/l

tar

tari

c ac

id. A

cid

ifica

tio

n a

nd

de-

acidificationofthesameproductisprohibited.(OIV)

Po

tass

ium

car

bo

nat

e p

erm

itte

d p

ost

vi

nifi

cati

on

.P

ost

assi

um

hyd

rog

en

carb

on

ate

per

mit

ted

.

Po

tass

ium

so

diu

m t

artr

ate

Fo

od

ad

dit

ive.

Limit:G

MP.

No

t p

erm

itte

d.

No

t p

erm

itte

dN

ot

per

mit

ted

.

L(+)

tar

tari

c ac

idL(+)tartaricacidonly.

Fo

od

ad

dit

ive.

Limit:G

MP.

•D

e-ac

idifi

cati

on

of

mu

st a

nd

win

e p

erm

itte

d.

•D

e-ac

idifi

ed w

ine

mu

st c

on

tain

at

leas

t 1

g/l

tar

tari

c ac

id.


Per

mit

ted

po

st v

inifi

cati

on

.P

erm

itte

d.

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.

Inordertoretainthe“NZW

ine”statusof

the

pro

du

ct, g

rap

e m

ust

or

con

cen

trat

e shouldbesourcedfromNew

Zealand.(See

LabellingGuide)

See

Ap

pen

dix

4.

Per

mit

ted

up

to

init

ial s

ug

ar le

vel o

f fruit.(Notethatenrichmentabove

this

leve

l is

per

mit

ted

fo

r w

ines

definedas“sweet/fortifiedwines”,

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

fruit.(Notethatenrichmentabove

this

leve

l is

per

mit

ted

fo

r w

ines


wh

ich

are

in a

hig

her

tax

cat

ego

ry).

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.


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.

Inordertoretainthe“NZ

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

Zealand.(SeeLabellingGuide)

See

Ap

pen

dix

4.

Per

mit

ted

up

to

init

ial s

ug

ar le

vel o


this

leve

l is

per

mit

ted

fo

r 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.

Inordertoretainthe“NZ

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

Zealand.(SeeLabellingGuide)

See

Ap

pen

dix

4.

Per

mit

ted

up

to

init

ial s

ug

ar le

vel o


this

leve

l is

per

mit

ted

fo

r 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.

Limit:G

MP.

Toassisttheprecipitationoftartaricsalts.Nomorethan200g/hl.(EU).

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

eProcessingaid(Potassium

tart

rate

s).

Limit:G

MP.

Toassisttheprecipitationoftartaricsalts.Nomorethan200g/hl.(EU).

PotassiumL-bitartrateand

PotassiumDL-bitartratepermitted

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.

Limit:G

MP

Toensuretartaricstabilisation.(EU)

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.Limit:G

MP

To e

nsu

re t

arta

ric

stab

ilisa

tio

n.

Nomorethan100mg/l.(EU)

No

t p

erm

itte

d.

No

t p

erm

itte

d.

Cit

ric

acid

Fo

od

ad

dit

ive.

Limit:G

MP.

Fo

r w

ine

stab

ilisa

tio

n p

urp

ose

sMaximumcontentinwineplacedonthemarket1g/l.(EU)

Per

mit

ted

Per

mit

ted

.

Co

ld s

tab

ilisa

tio

nP

erm

itte

d.

Permitted(OIV)

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

.Toensuretartaricstabilisation.(EU)

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

.

Gum

ara

bic

(ac

acia

)F

oo

d a

dd

itiv

e.Limit:G

MP.

Permitted.(EU)

Per

mit

ted

.P

erm

itte

d.


STA

BIL

ISA

TIO

N -

C

ON

TIN

UE

D

Dim

ethy

l dic

arb

ona

teF

oo

d a

dd

itiv

e.Limit:200mg/kg.

To b

e ad

ded

sh

ort

ly b

efo

re b

ott

ling

.N

o m

ore

th

an 2

00

mg

/l.

Nodetectableresiduesinthewineplacedonthemarket.(OIV)

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.

Permitted(EU).

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

.

Met

atar

tari

c ac

idF

oo

d a

dd

itiv

e.Limit:G

MP.

Nomorethan100g/l.(EU)

No

t p

erm

itte

d.

No

t p

erm

itte

d.

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.

Limit:200mg/kg

As

po

tass

ium

so

rbat

e.Maximumcontentinwineplacedonmarket200g/l.(EU)

So

rbic

aci

d o

r p

ota

ssiu

m s

orb

ate.

Limit:0.2mg/kg.

So

rbic

aci

d o

r p

ota

ssiu

m s

orb

ate.

Max

imu

m c

on

ten

t in

win

e p

lace

d o

n

mar

ket

200

g/l

.

yeas

t m

anno

pro

tein

s F

oo

d a

dd

itiv

e.Limit:400mg/kg.

Toensurethetartaricandproteinstabilisationofwines(EU)

Yea

st c

ell w

all /

yea

st c

ell m

emb

ran

e p

erm

itte

d.

No

t p

erm

itte

d.

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

.Permitted.(EU)

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

liqueurandsparklingwine.(EU)

Ad

dit

ion

of

bra

nd

y o

r sp

irit

s permittedupto10%ofinitialalcohol

leve

l. A

dd

itio

ns

ove

r th

is li

mit

are

p

erm

itte

d f

or

win

es d

efin

ed a

s “sweet/fortifiedwines”,whicharein

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.

Permitted.(EU)

Nit

rog

en p

erm

itte

d.

Jap

anes

e ru

les

do

no

t sp

ecif

y p

hysi

cal w

inem

akin

g p

roce

sses

.

Nit

rog

en p

erm

itte

d.

Cal

cium

phy

tate

Phy

tate

s.P

roce

ssin

g a

id.

Limit:G

MP.

Use

of

hyd

roch

lori

c ac

id t

o d

isso

lve

calc

ium

phy

tate

bef

ore

its

add

itio

n t

o

win

e is

pro

hib

ited

.Aftertreatment,thewinemustcontaintracesofiron.(OIV)

Phy

tic

acid

per

mit

ted

.N

ot

per

mit

ted

.

Car

amel

s I -

IvF

oo

d a

dd

itiv

e.Limit:G

MP.

No

t p

erm

itte

d.

No

t p

erm

itte

dN

ot

per

mit

ted

.

Car

bo

n d

ioxi

de

add

itio

nF

oo

d a

dd

itiv

e.Limit: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.(EU)

Per

mit

ted

Per

mit

ted

.

Co

pp

er s

ulp

hate

Pro

cess

ing

aid

.Limit:G

MP.

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

treateddoesnotexceed1mg/l.(EU)

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

.Limit:G

MP.

On

ly f

or

mu

sts

and

new

win

es s

till

in f

erm

enta

tio

n, r

ecti

fied

co

nce

ntr

ated

g

rap

e m

ust

an

d w

hit

e w

ines

.Nomorethan100gofdryproductperhl.(EU)

Per

mit

ted

.P

erm

itte

d.

Cup

ric

citr

ate

On

a b

ento

nit

e b

ase.

Pro

cess

ing

aid

.Limit:G

MP.

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

treateddoesnotexceed1mg/l.(EU)

No

t p

erm

itte

d.

No

t p

erm

itte

d


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

.Limit:G

MP.

No

t p

erm

itte

d.

No

t p

erm

itte

d.

No

t p

erm

itte

d.

Elim

inat

ion

of

sulp

hur

dio

xid

e b

y p

hysi

cal p

roce

sses

Per

mit

ted

.Uptocompletionofferm

entation.(EU)

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

.

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

lyLimit:100mg/kg

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.

Limit: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.

Limit:G

MP.

Tanninspermitted.(EU)

Tan

nin

s p

erm

itte

d.

Tan

nin

s p

erm

itte

d a

s p

roce

ssin

g a

id

on

ly.

Hyd

rog

en p

erox

ide

Pro

cess

ing

aid

.Limit:5mg/kg.

No

t p

erm

itte

d.

No

t p

erm

itte

dN

ot

per

mit

ted

.

Lyso

zym

eP

roce

ssin

g a

id.

Limit:G

MP.

Nomorethan500mg/l(whereaddedtoboththemustandthewine,the

totaloverallquantitymustnotexceed500mg/l)(EU).

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

Limit:250mg/kg

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.

Limit: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

tsC

on

sid

ered

to

be

an a

dd

itio

n o

f p

lan

t m

ater

ial e

xtra

cts

wh

ich

pla

ces

win

es m

ade

usi

ng

oak

ch

ips

in t

he

categoryof“sweet/fortifiedwine”.

No

t p

erm

itte

d.

Ole

ic a

cid

(an

ti-f

oam

ing

ag

ent)

Pro

cess

ing

aid

.Limit:G

MP.

Amixtureofmono-anddi-glycerides.(OIV)

No

t p

erm

itte

dN

ot

per

mit

ted

.

Par

tial

dea

lco

holis

atio

n o

f w

ine

by

sep

arat

ion

Per

mit

ted

. NBminimumalcoholof7%

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

.Limit:100mg/kg.

Nomorethan80g/hl.(EU)

Per

mit

ted

. To

be

rem

ove

d p

rio

r to

co

mp

leti

on

.P

erm

itte

d.

Po

tass

ium

fer

rocy

anid

eP

roce

ssin

g a

id.

Limit:0.1mg/kg.

Aftertreatmentthewinemustcontaintracesofiron.(EU)

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.

Bynaturalorphysicalm

eans.(See“wineofraisinedgrapes”above.)

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

.


OT

HE

R C

ELL

AR

T

RE

AT

ME

NTS

CO

NT.

Tann

ins

Fo

od

ad

dit

ive.

Limit:G

MP.

Permitted.(EU)

Per

mit

ted

.P

erm

itte

d a

s p

roce

ssin

g a

id o

nly

.

Ure

ase

Pro

cess

ing

aid

.Limit:G

MP.

To r

edu

ce t

he

leve

l of

ure

a in

win

e in

ten

ded

fo

r p

rolo

ng

ed a

gei

ng

, wh

ere

its

init

ial u

rea

con

cen

trat

ion

is h

igh

er t

han

1 m

g/l

. 75

mg

of

enzy

me

pre

par

atio

n p

er li

tre

of

win

e tr

eate

d, n

ot

exce

edin

g

375

un

its

of

ure

ase

per

litr

e o

f w

ine.

Aft

er t

reat

men

t, a

ll re

sid

ual

en

zym

e activitymustbeeliminatedbyfilteringthewine(poresize<1μm).(EU).

Per

mit

ted

.N

ot

per

mit

ted

.

Wat

erMustbe“clean”

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

necessity(EU).

Per

mit

ted

fo

r in

corp

ora

tio

n o

f p

roce

ssin

g a

ids

for

the

pu

rpo

se

of

pro

mo

tin

g f

erm

enta

tio

n a

nd

p

reve

nti

ng

un

exp

ecte

d r

isks

.

Un

clea

r.

CO

NTA

MIN

AN

TS A

ND

TO

XIC

AN

TS

Ars

enic

As

low

as

reas

on

ably

achievable(ALARA)

0.2

mg

/lN

o in

form

atio

n a

vaila

ble

.N

o in

form

atio

n a

vaila

ble

.

Bo

ron

ALARA

80mg/l(expressedasboricacid)

No

info

rmat

ion

ava

ilab

le.

No

info

rmat

ion

ava

ilab

le.

Bro

min

eALARA

1mg/l(lim

itexceededexceptionallyinwinescomingfromcertain

vin

eyar

ds

wit

h b

rack

ish

su

bso

il)N

o in

form

atio

n a

vaila

ble

.N

o in

form

atio

n a

vaila

ble

.

Cad

miu

mALARA

0.0

1 m

g/l

No

info

rmat

ion

ava

ilab

le.

No

info

rmat

ion

ava

ilab

le.

Co

pp

erALARA

1 m

g/l

No

info

rmat

ion

ava

ilab

le.

1 m

g/l

Die

thyl

ene

gly

col /

eth

ylen

e g

lyco

lN

o s

tate

d li

mit

.<10mg/L,tothequantificationlimit

No

info

rmat

ion

ava

ilab

le.

No

info

rmat

ion

ava

ilab

le.

Flu

ori

de

ALARA

1 m

g/l

exc

ept

for

vin

eyar

ds

trea

ted

wit

hcryoliteinaccordancewiththenationallaw;inthiscasethefluoride

con

ten

t sh

all

no

t ex

ceed

3 m

g/l

No

info

rmat

ion

ava

ilab

le.

No

info

rmat

ion

ava

ilab

le.

Iro

nALARA

No

sta

ted

lim

it.

No

info

rmat

ion

ava

ilab

le.

8 m

g/l

Lead

ALARA

0.2

mg

/kg

No

info

rmat

ion

ava

ilab

le.

0.2

mg

/l

Mal

vid

ol d

iglu

cosi

de

No

sta

ted

lim

it.

15 m

g/l

No

info

rmat

ion

ava

ilab

le.

No

info

rmat

ion

ava

ilab

le.

Mer

cury

ALARA

No

sta

ted

lim

it.

No

info

rmat

ion

ava

ilab

le.

No

info

rmat

ion

ava

ilab

le.

Met

hano

l3

g o

f m

eth

ano

l per

litr

e o

f et

han

ol

40

0 m

g/l

fo

r re

d w

ines

250

mg

/l f

or

wh

ite

win

es a

nd

ro

sés

1mg/cm3(1mg/m

l)4

00

mg

/l f

or

red

win

es25

0 m

g/l

fo

r w

hit

e w

ines

an

d r

osé

s

Och

rato

xin

AN

o s

tate

d li

mit

.2 μg/L

No

info

rmat

ion

ava

ilab

le.

No

info

rmat

ion

ava

ilab

le.

Silv

erALARA

<0.1mg/l

No

info

rmat

ion

ava

ilab

le.

No

info

rmat

ion

ava

ilab

le.

Sod

ium

No

sta

ted

lim

it.

80

mg

/lN

o in

form

atio

n a

vaila

ble

.N

o in

form

atio

n a

vaila

ble

.

Zin

cALARA

5 m

g/l

No

info

rmat

ion

ava

ilab

le.


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.

Itispreparedwithcuvéeswithatotalalcoholicstrengthofnotlessthat8.5%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.

Itispreparedwithcuvéeswithatotalalcoholicstrengthofnotlessthan9%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.

Ithasanactualalcoholicstrengthofnotlessthan6%vol.andtotalalcoholicstrengthofnotlessthan10%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 sparklingwine(e.g.theadditionoftirageandexpeditionliqueurs)donotapply.

Semi-sparkling wine Semi-sparklingwineisobtainedfromwinewithatotalalcoholicstrengthofnotlessthan9%vol.

Ithasanactualalcoholicstrengthofnotlessthan7%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.

Ithasatotalalcoholicstrengthofnotlessthan9%volandanactualalcoholicstrengthofnotlessthan7%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,

•grapemust,

•grapemustinfermentation,

•concentratedgrapemust,

•rectifiedconcentratedgrapemust;

•wine,or

•amixturethereof,

with the possible addition of wine distillate.

Cuvée •thegrapemust;

•thewine;

•themixtureofgrapemustsand/orwineswithdifferentcharacteristics,

intended for the preparation of a specific type of the sparkling wines.

DEFINITIONS


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:

• diammoniumphosphateandammoniumsulphateusedforsecondary fermentation of sparkling wine is limited to 0.3 g/l;

• calciumalginateandpotassiumalginatearepermittedforuse 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.

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,

• noneoftheconstituentsofthecuvéehaspreviouslyundergoneenrichment;

• thesaidconstituentsarederivedsolelyfromgrapesharvestedinitsterritory;

• theenrichmentiscarriedoutinasingleoperation;

• thefollowinglimitsarenotexceeded:

- 3%vol.foracuvéecomprisingconstituentsfromwine-growing zone A,

- 2%vol.foracuvéecomprisingconstituentsfromwine-growing zone B,

- 1,5%vol.foracuvéecomprisingconstituentsfromwine-growingzoneC;

• themethodusedistheadditionofsucrose,ofconcentratedgrape 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.Thisincreaseshallbemeasuredbycalculatingthedifference 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 ofthesparklingwinebymorethan0,5%vol.

5. Sweetening of the cuvée and its constituents shall be prohibited.

6. In addition to any acidification or deacidification of the constituentsofthecuvéeinaccordancewithRegulation(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 than9,5%vol.

10. The tirage liqueur may contain only:

• grapemust,

• grapemustinfermentation,

• concentratedgrapemust,

• rectifiedconcentratedgrapemust,or

• sucroseandwine.

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,

• concentratedgrapemust,

• rectifiedconcentratedgrapemust,

• grapemustorpartiallyfermentedgrapemust,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 makethewinessparklingtakesplaceinclosedtanks;

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, withoutprejudicetoparagraph4(d)ofthispoint.


4. As regards quality aromatic sparkling wines:

• exceptbywayofderogation,thesemaybeobtainedonlyby making exclusive use, when constituting the cuvée, of grape must or partially fermented grape must derived from specifiedaromaticwinevarieties(contactNewZealandWinegrowersforacopyofthelistifrequired);

• controlofthefermentationprocessbeforeandafterthecuvée has been constituted, in order to render the cuvée sparkling, may be effected only by refrigeration or other physicalprocesses;

• theadditionofexpeditionliqueurshallbeprohibited;

• thelengthoftheproductionprocessforqualityaromaticsparkling wines may not be less than one month.


1. Liqueurwineisobtainedfromgrapemustinfermentation,wine or a combination of both.

2. It has an actual alcoholic strength by volume of not less than 15%vol.andnotmorethan22%vol.andatotalalcoholicstrengthbyvolumeofnotlessthan17.5%vol.

3.Ithasaninitialalcoholicstrengthofnotlessthan12%vol.

4. The products below are added, either individually or in combination;

• neutralalcoholofvineorigin,includingdistillationofdriedgrapes, having an actual alcoholic strength of not less than 96%vol.

• wineordriedgrapedistillatewithanactualalcoholicstrengthofnotlessthan52%vol.andnotmorethan86%vol.

together with one or more of the following products, where appropriate:

• concentratedgrapemust

• acombinationofoneoftheproductsinthefirsttwobulletpoints 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,wheretheproductsusedhavenotbeenenriched 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.

• theadditionofwine-basedalcohol,distillateorspiritsinorder to compensate for losses due to evaporation during ageing.

APPENDIX 3 - RULES FOR LIQUEUR WINE EXPORTED TO THE EU



1. ENRICHMENT

Enrichment refers to winemaking additions or processes that arepermittedforthepurposeofincreasing(orpotentiallyincreasing) 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:

• Additionofconcentratedgrapemust,rectifiedconcentratedgrape must and sucrose only.

• Sucroseadditionsbydrysugaringonly.

• Thenaturalalcoholicstrengthofunfermentedsugarsoftheproduct subject to enrichment must not be increased by morethan1.5%.Thetotalvolumeoftheproductsubjecttoenrichmentmustnotbeincreasedbymorethan6.5%.

• Thetotal(i.e.actual+potential)alcoholicstrengthmustnotbeincreasedtomorethan13.5%.

• Higherlevelsmayapplyifappropriatetoproductionconditions(asin2012)-contactNZFSAorNZWforadvice.

• AnyconcentratedgrapemustsusedintheproductionofNewZealandwineshouldbesourced100%fromgrapesgrown 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.

• Concentratedgrapemustsusedforenrichmentdonotformpartofthe85%minimumcontentrequiredforvintage,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:

• Partialdehydrationofmustsbyfreezeconcentration,reverse osmosis, partial evaporation by vacuum or partial evaporationbyatmosphericpressureonly;

• Concentrationcannotleadtoareductionofmorethan20%ofinitialvolumenorincreasemorethan2%oftheinitial,potentialalcoholicstrengthofthegrapemust;

• Winemadefromgrapemustsubjecttothisprocessshouldnotundergofurtherconcentration;

• Theprocedureshallbeconductedundertheresponsibilityofanoenologistoraspecialisttechnician;

• Reverseosmosismustbeconductedusingmembranesthatcomply with the prescriptions of the OIV’s International OenologicalCodex;

• Partialevaporationbyvacuummustbeconductedusingacontinuous,ratherthanare-circulating,unit;

• Partialevaporationbyatmosphericpressureevaporationmay 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:

• Partialdehydrationbyfreezeconcentration,partialvacuum evaporation and/or membrane techniques such as: microfiltration, ultrafiltration, reverse osmosis, electromembranesonly;

• Concentrationcanleadtoareductionof20%ofinitialvolumeandshouldnotbeincreasedbymorethan2%byvolumeoftheinitialalcoholstrengthofwine;

• Theseprocessesmaynotbeusedonwinesshowinganyorganolepticdefects;

• Theseprocessesmaynotbeusedonwinesmadefromgrapesormustthathavealreadyundergoneconcentration;

• Theseprocessmaynotbeusedtoconcealfraud;

• Reverseosmosismustbeconductedusingmembranesthatcomply with the prescriptions of the OIV’s International OenologicalCodex;

• Theseprocessesmustbecarriedoutundertheresponsibilityof 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 doesnotneedtobeenteredas“enriched”intheWineExportCertification database.

Sweetening may only be carried out under the following limits:

• Onlygrapemust,concentratedgrapemustorrectifiedconcentratedgrapemustmaybeused;

• Sucroseisnotpermitted;

• Thetotalalcoholicstrengthbyvolumeofthewineinquestionmaynotbeincreasedbymorethan4%vol;

• AnyconcentratedgrapemustsusedintheproductionofNewZealandwineshouldbesourced100%fromgrapesgrown in New Zealand. If concentrated grape musts are used that is not sourced for New Zealand grown grapes is used, thecountryoforiginmustbedeclaredonthelabel;

• Concentratedgrapemustsusedforsweeteningdonotformpartofthe85%minimumcontentrequiredforvintage,variety or region statements on a wine label.



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:

• thecomponentsofthemustotherthansugarmustbemaintained;

• thisprocessmaynotbeusedonwinesthatwillbede-alcoholised;

• thisprocessmaynotbeusedonwinesormuststhatare(orwillbe)enriched;

• theprocessmaynotbeusedtoconcealfraud;• permeatesmayonlybere-combinedwiththeproductfromwhichtheywereoriginallyobtained;

• wherepossible,re-combinationmustoccuratthesameplaceandasquicklyaspossible;

• theresultingwinemustcomplywiththerelevantmaximumand 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



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


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:

• Aproductthatisdealcoholisedbyupto20%oftheactualalcohol content, but retains a final alcohol level of greater than8.5%maybesoldas“wine”.

• Aproductthatisdealcoholisedandhasafinalalcoholleveloflessthan8.5%isnotlegally“wine”andmustbesoldundera sales denomination permitted in the specific EU Member State for such products.

• Aproductthatisdealcoholisedbymorethan20%oftheactual alcohol content, but retains a final alcohol level of greaterthan8.5%isinalegalgreyarea.Werecommendthatyou 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:

• theprocessmaynotbeusedtoconcealfraud;

• permeatesmayonlybere-combinedwiththeproductfromwhichtheywereoriginallyobtained;

• wherepossible,re-combinationmustoccuratthesameplaceandasquicklyaspossible.;

• dealcoholisationmustnotbeusedonwineswithanyotherorganolepticdefects;

• dealcoholisationmustnotbedoneinconjunctionwithamodification in the sugar content in the corresponding musts;

• theprocessmustbecarriedoutundertheresponsibilityofan 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 strengthofthegrapemustofnotmorethan1%vol.ispermissible.

Grape must in fermentation is the product obtained from the fermentation of grape must which has an actual alcoholic strengthofmorethan1%vol.butlessthanthreefifthsofitstotalalcoholic 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 temperatureof20oCisnotlessthan50.9%.Anactualalcoholicstrengthoftheconcentratedgrapemustofnotmorethan1%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 withArticle31atatemperatureof20oCisnotlessthan61.7%;

(b) has undergone authorised treatment for de-acidification andeliminationofconstituentsotherthansugar;

(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 mustofnotmorethan1%vol.ispermissible.

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.


NOTES

nzwine.com

new zealand winegrowers winemaking guide 2013

Documents

wine institute of new

wine22 new zealand winegrowes

winemaking regulations

standard wine

definition of wine

liqueur wine

sparkling wine

eu rules