There have been recent changes to the Australia New Zealand’s Food Standards Code, which impact on the production of Australian wine. Australian winemakers should be aware of the following:
Changes to Standard 4.5.1 (Wine production requirements) and 1.3.1 (Food additives)
- The minimum alcohol content permitted for wine and sparkling wine produced in Australia has been reduced from 8% (80 mL/L) to 4.5% (45 mL/L) alcohol/volume.This amendment is relevant to wine produced in Australia only and does not apply to wine made in New Zealand or to wine imported into Australia and New Zealand.
- Sodium carboxymethyl cellulose (CMC) is now a permitted additive for wine and sparkling wine production in Standards 4.5.1 (Wine production requirements) and 1.3.1 (Food additives).Sodium CMC stabilises wine by inhibiting the formation of tartrate crystals and their subsequent precipitation. Sodium CMC is a permitted additive for wine and sparkling wine in the EU (Regulation EC 606/2009).
For further information, please contact the AWRI’s Health and Regulatory Information Manager, (Creina Stockley) or telephone: 08 8313 6600. Please visit our website for further regulatory information.