The Australian Wine Research Institute

Wine standards

PART 1.2 Labelling and other information requirements

Standard 1.2.1 – Requirements to have labels or otherwise provide information
Standard 1.2.2 – Information requirements – food identification
Standard 1.2.3 – Information requirements – warning statements, advisory statements and declarations
Standard 1.2.4 – Information requirements – statement of ingredients
Standard 1.2.5 – Information requirements – date marking of food for sale
Standard 1.2.6 – Information requirements – directions for use and storage
Standard 1.2.7 – Nutrition, health and related claims
Standard 1.2.8 – Nutrition information requirements
Standard 1.2.10 – Information requirements – characterising ingredients and components of food
Standard 1.2.12 – Transitional standard for dietary fibre nutrition content claims

PART 1.3 Substances added to or present in food

Standard 1.3.1 – Food additives
Standard 1.3.2 – Vitamins and minerals
Standard 1.3.3 – Processing aids

PART 1.4 Contaminants and residues

Standard 1.4.1 – Contaminants and natural toxicants
Standard 1.4.2 – Agvet chemicals [applies in Australia only]
Standard 1.4.4 – Prohibited and restricted plants and fungi

PART 1.6 Microbiological limits and processing requirements

Standard 1.6.1 – Microbiological limits in food
Standard 1.6.2 – Processing requirements for meat [applies in Australia only]

PART 4.5

Standard 4.5.1 – Wine production requirements

Schedules

Schedule 1 – RDIs and ESADDIs
Schedule 2 – Units of measurement
Schedule 3 – Identity and purity
Schedule 4 – Nutrition, health and related claims
Schedule 5 – Nutrient profiling scoring method
Schedule 6 – Required elements of a systematic review
Schedule 7 – Food additive class names (for statement of ingredients)
Schedule 8 – Food additive names and code numbers (for statement of ingredients)
Schedule 9 – Mandatory advisory statements – Schedule as at 1 September 2016 (pdf 225kb)
Schedule 10 – Generic names of ingredients and conditions for their use
Schedule 11 – Calculation of values for nutrition information panel
Schedule 12 – Nutrition information panels
Schedule 13 – Nutrition information required for food in small packages
Schedule 14 – Technological purposes performed by substances used as food additives
Schedule 15 – Substances that may be used as food additives
Schedule 16 – Types of substances that may be used as food additives
Schedule 17 – Vitamins and minerals
Schedule 18 – Processing aids
Schedule 19 – Maximum levels of contaminants and natural toxicants
Schedule 20 – Maximum residue limits [applies in Australia only]
Schedule 21 – Extraneous residue limits [applies in Australia only]
Schedule 22 – Foods and classes of foods
Schedule 23 – Prohibited plants and fungi
Schedule 24 – Restricted plants and fungi
Schedule 25 – Permitted novel foods
Schedule 26 – Food produced using gene technology
Schedule 27 – Microbiological limits for foods
Schedule 28 – Formulated caffeinated beverages
Schedule 29 – Special purpose foods