Table 1: Permitted additives and processing aids for organic wine
BioGro and
unregulated
Product
Innoculants
Yeasts
✓
Extraction aids
Malolactic bacteria
Pectolytic enzymes
Yeast nutrients
Chaptalisation /
enrichment
Acid regulation
Clarification
BioGro NZ Ltd
Standard or Regulation(1)(2)
EU
USA
(MPI Tech Rules
Chapter 8A)
(USDA NOP)
Canada
(COR)
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
Yeast hulls / yeast cell walls
Autolysed yeast
Thiamine hydrochloride (vitamin B1)
Other vitamins
Diammonium phosphate (DAP)
Sugar(3)
Grape juice concentrate
Potassium bicarbonate
Calcium carbonate
L-Tartaric acid
✓
✓
✓
✗
✗
✓
✓
✓
✓
✓
✓
✓
✓
✗
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✗
✓
✓
✗
✓
✓
✓
✓
✓
✗
✗
✓
✓
✗
✓
✓
Lactic acid
Citric acid
✓
✓
✓
✓
✓
✓
✓
✓
L-Malic acid
Potassium alginate
Egg whites
Egg white lysozyme
Skim milk
Isinglass
Casein
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✗
✓
✓
✓
✓
✓
✓
✓
✓
✗
✓
✓
✓
✓
✓
✓
✓
✓
Bentonite
Kaolin (Aluminium silicate)
Pea or wheat protein
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
Silicon dioxide
Gelatine
✓
✓
✓
✓
✓
✓
✓
✓
Generic wine additions and sulphur limits
Conditions
Non-synthetic only. Growth on
petrochemical substrate and sulfite waste
liquor is prohibited (NOP and COR)
Derived from edible, non-toxic plants,
nonpathogenic fungi, or non-pathogenic
bacteria (NOP and COR)
Max 40g/hl (EC 203/2012)
Must be certified organic
Must be certified organic
(3)
Non-synthetic (COR). Made from grape
wine only (NOP)
Produced by microbial fermentation of
carbohydrate substances (NOP and COR)
Must be certified organic
Must be certified organic cow’s milk
From organic source if available (COR).
Allowed in USA for “wine made with
organic grapes” if non-synthetic.
Organic source w/out use of synthetic
solvents (NOP,COR)
From org source if avail, & free of “animal
risk material“ (COR)
Version 1.2, created Aug 2014
Stabilisation
Filtration
Sulphide
reduction
Preservatives /
antioxidants
Flavouring agents
Sparging /
creating inert
environment
Gum arabic (Acacia gum)
✓
✓
✓
✓
Tannins / tannic acid
✓
✓
✗
✓
Potassium bitartrate (cream of
tartar)
Perlite
Diatomaceous earth
Activated carbon
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
Cellulose
Copper sulphate
Copper citrate
Potassium metabisulphite (PMS)
✓
✓
✓
✓
✓
✓
✓
✓
✓
✗
✗
✗
✓
✗
✗
✓
Sulphur dioxide gas (SO2)
✓
✓
✓
✓
Ascorbic acid
Oak products (chips/staves/beans)
Nitrogen
Argon
Carbon dioxide (CO2)
Ozone
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✓
✗
✓
✓
✓
✗
✓
✓
✓
✓
✓
✓
✓
✓
Oxygen
✓
✓
✓
✓
From org source if available (EU and
NOP). Water extracted only (NOP).
Extracted using water or permitted
materials only (COR)
From org source if avail. H2O, alcohol or
acid extraction (COR)
Non-synthetic if commercially available
(COR)
“Activated charcoal” from vegetative
sources only (NOP)
Must not be chlorine bleached (COR)
Only allowed until 31/7/15 (EU)
Restrictions to final sulphites: see
separate table
Restrictions to final sulphites: see
separate table
Non-synthetic if commercially available
Oil free grades only (NOP and COR)
Allowed as a barrel sanitising agent, all
markets including EU
Oil free grades only (NOP and COR)
Notes to the Table:
(1)
China, Brazil, Taiwan and South Korea are also regulated markets for organic products. For more information about legal access to these markets for
organic wine, please contact the BioGro office.
(2)
Japan is not regulated for organic wine, even though Japan is regulated for other organic products (under Japan's JAS law). BioGro Standards 2009 apply.
(3)
Organic sugar is permitted if added pre-fermentation.
BioGro NZ Ltd
Generic wine additions and sulphur limits
Version 1.2, created Aug 2014
Table 2: Sulphur limits for organic wine
Dry wine
BioGro and unregulated
markets
Wines with <5g/L residual
sugar:
Limit 150mg/L total sulphur
EU
(MPI Tech Rules Chapter 8A)
Red wines with <2g/L residual sugar:
Limit 100mg/L total sulphur
Red wines with >2g/L and ≤4g/L residual sugar:
Limit 120mg/L total sulphur
White and Rosé wines with <2g/L residual
sugar: Limit 150mg/L total sulphur
USA
(USDA NOP)
All wines labelled “made with
organic grapes”:
Limit 100mg/L total sulphur
Canada
(COR)
Wines with <50g/L residual sugar:
Limit 100mg/L total sulphur and 30mg/L
free sulphur
All wines labelled “organic”:
No sulphites allowed to be added
in production.
White and Rosé wines with >2g/L and ≤4g/L
residual sugar: Limit 170mg/L total sulphur
Medium wine
Wines with 5-30g/L
residual sugar:
Limit 200mg/L total sulphur
Sweet wine
Wines with >30g/L residual
sugar:
Limit 250mg/L total sulphur
Red, Rosé and White wines with ≥4g/L residual
sugar: Limit 270mg/L total sulphur
Exceptionally sweet wines:
Limit 370mg/L total sulphur
All categories of quality sparkling wines:
Limit 155mg/L total sulphur
Wines with 50-100g/L residual sugar:
Limit 150mg/L total sulphur and 35mg/L
free sulphur
Other sparkling wines:
Limit 205 mg/L total sulphur
Liqueur wines with <5g/L residual sugar:
Limit 120mg/L total sulphur
Liqueur wines with >5g/L residual sugar:
Limit 170mg/L total sulphur
Wines with >100g/L residual sugar:
Limit 250mg/L total sulphur and 45mg/L
free sulphur
(Contact BioGro to confirm if uncertain)
BioGro NZ Ltd
Generic wine additions and sulphur limits
Version 1.2, created Aug 2014