✨ Food Standards Amendments
24 OCTOBER
NEW ZEALAND GAZETTE
4015
wine means the product of the complete or partial fermentation of fresh grapes or products derived solely from fresh grapes.
2 Application
This Standard applies to the production of wine in Australia only, notwithstanding any provisions to the contrary elsewhere in this Code.
3 Substances used in production
(1) Subject to any limits imposed by clause 5 of this Standard, any of the substances specified in the Table to this clause may be used in the production of wine, sparkling wine or fortified wine.
(2) In this clause -
mistelle means grape must or grape juice prepared from fresh grapes to which grape spirit has been added to arrest fermentation and which has an ethanol content between 120 mL/L and 150 mL/L at 20°C.
prepared cultures means cultures of micro-organisms including yeast ghosts used in wine manufacture with or without the addition of any one or more of thiamine hydrochloride, niacin, pyridoxin, pantothenic acid, biotin and inositol.
Table to clause 3
| Additive |
|---|
| Ascorbic acid |
| Calcium carbonate |
| Citric acid |
| Diammonium hydrogen phosphate |
| Erythorbic acid |
| Grape juice including concentrated grape juice |
| Lactic acid |
| Malic acid |
| Metatartaric acid |
| Mistelle |
| Prepared cultures |
| Potassium carbonate |
| Potassium hydrogen carbonate |
| Potassium hydrogen tartrate |
| Potassium metabisulphite |
| Potassium sorbate |
| Sorbic acid |
| Sulphur dioxide |
| Tannin |
| Tartaric acid |
| Thiamin hydrochloride* |
| Uncharred oak |
*Thiamin hydrochloride may only be added to wine, sparkling wine and fortified wine to facilitate the growth of micro-organisms.
4 Processing aids
Subject to any limits imposed by clause 5 of this Standard, any of the substances specified in the Table to this clause may be used in the production of wine, sparkling wine or fortified wine.
Table to clause 4
| Processing aid |
|---|
| Activated carbon |
| Agar |
| Bentonite |
| Calcium alginate |
| Carbon dioxide |
| Casein |
| Copper sulphate |
| Diatomaceous earth |
| Egg white |
| Enzymes |
| Evaporated milk |
| Gelatine |
| Hydrogen peroxide |
| Ion exchange resins |
| Isinglass |
| Milk |
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Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2002, No 158
Gazette.govt.nz —
NZ Gazette 2002, No 158
✨ LLM interpretation of page content
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Food Standards Australia New Zealand Variations to the Food Standards Code (Amendment No. 63)
(continued from previous page)
🏥 Health & Social WelfareFood Standards, Code Amendments, Wine Production, Additives, Processing Aids