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28 January 2021 — Oenology

4 new additives authorised in Japan for wine

Homepage > News > Oenology > 4 new additives authorised in Japan for wine

On 15 January 2021, the Japanese Ministry of Health, Labour and Welfare (MHLW) promulgated a ministerial order adding four new additives for use in winemaking to the list of additives permitted for food use.

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This regulatory amendment had been notified to the SPS Committee of the WTO at the end of 2020.

In particular, it concerns ammonium hydrogen sulfite, chitin-glucan, dipotassium DL-tartrate and polyvinylimidazole-polyvinylpyrrolidone (PVI-PVP) copolymer.

The ministerial order also stipulates the corresponding specifications for these four additives.

Used to improve the clarification and stability of wines, these additives – along with their monographs – have already been approved by the OIV for several years. With this new decision, Japan acknowledges the OIV’s scientific and technical work in oenological practices and specifications of oenological products.

The decision by the Japanese government is yet another example of the importance of the OIV’s work in the international harmonisation of existing practices and standards. This work is crucial to improving the conditions under which vitivinicultural products are produced and marketed, and for taking consumers’ interests into consideration.

 With this new decision, Japan acknowledges the OIV’s scientific and technical work in oenological practices and specifications of oenological products

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