GSFA Online Food Category 14.2.3

GSFA Online

Updated up to the 46^th Session of the Codex Alimentarius Commission (2023)

Food Category Details

Grape wines (14.2.3)

Description:
Alcoholic beverage obtained exclusively from the partial or complete alcoholic fermentation of fresh grapes, whether crushed or not, or of grape must (juice).¹

This page provides information on the food additive provisions that are acceptable for use in foods conforming to the food category.

This food category is listed in the Annex to Table 3. Unless specifically indicated below, food additive provisions implied by Table 3 do not automatically apply to this category.

GSFA Provisions for Food Category 14.2.3

INS No.	Food Additive or Group	Max Level	Notes	Defined In
300	Ascorbic acid, L-	GMP	Note 517	14.2.3
290	Carbon dioxide	GMP	Note 60	14.2.3
330	Citric acid	GMP	Note 517	14.2.3
242	Dimethyl dicarbonate	200 mg/kg	Note 18	14.2.3
315	Erythorbic Acid (Isoascorbic acid)	GMP	Note 517	14.2.3
297	Fumaric acid	GMP	Note 517	14.2.3
414	Gum arabic (Acacia gum)	GMP	Note 517	14.2.3
270	Lactic acid, L-, D- and DL-	GMP	Note 517	14.2.3
1105	Lysozyme	500 mg/kg		14.2.3
296	Malic acid, DL-	GMP	Note 517 Note 510	14.2.3
	SORBATES	200 mg/kg	Note 42	14.2.3
	SULFITES	350 mg/kg	Note 44 Note 103	14.2.3
466	Sodium carboxymethyl cellulose (Cellulose gum)	GMP	Note 517	14.2.3
	TARTRATES	GMP	Note 517	14.2.3

Items in uppercase (e.g. PHOSPHATES) refer to food additive groups.

Food Chemistry, H.-D. Belitz & W. Grosch, Springer-Verlag, Heidelberg, 1987, p, 654. OIV – International Code of Oenological Practices.

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