Code International des pratiques œnologiques

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Distinction between additives and processing aids

0.1 Distinction between additives and processing aids

FOOD ADDITIVE

This term means “any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include ‘contaminants’ or substances added to food for maintaining or improving nutritional qualities”.

PROCESSING AID

This term means “any substance or material, not including apparatus or utensils, and not consumed as a food ingredient itself, intentionally used in the processing of raw materials, food or its ingredients, to fulfill a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product"[1]

Compounds admitted by the OIV for treatment of grape, must and wines and their status as additives and processing aids and the use levels or residual limits

Substances

INS or CAS no.

Code of Oenological Practices

OIV Codex file reference

Additive

Processing aid

 

Grape/ Must

Wine

Acidity regulators

Malic acid (D,L-; L-)

INS 296

File 2.1.3.1.1

File 3.1.1.1

COEI-1-ACIMAL

X

Maximum use level 4 g/L[2]

Lactic acid

INS 270

File 2.1.3.1.1

File 3.1.1.1

COEI-1-ACILAC

X

Maximum use level 4 g/L2

Tartaric acid L(+)

INS 334

File 2.1.3.1.1

File 3.1.1.1

COEI-1-LTARAC

X

Maximum use level 4 g/L2

Citric acid, monohydrate

INS 330

File 3.3.8; 3.3.1

COEI-1-CITACI

X

Maximum use level 4 g/L2

Residual limit 1g/L

Potassium L(+) tartrate

INS 336

File 2.1.3.2.2

File 3.1.2.2

COEI-1-POTTAR

X

Potassium hydrogen tartrate

INS 336i

File 2.1.3.2.2

File 3.1.2.2

COEI-1-POTBIT

X

Calcium carbonate

INS 170

File 2.1.3.2.2

File 3.1.2.2

COEI-1-CALCAR

X

Potassium hydrogen carbonate

INS 501ii

File 2.1.3.2.2

File 3.1.2.2

COEI-1-POTBIC

X

Calcium tartrate

INS 354

File 3.3.12

COEI-1-CALTAR

X

Maximum use level 200 g/L

Potassium carbonate

INS 501i

File 2.1.3.2.5

COEI-1-POTCAR

X

Calcium sulfate (liqueur wines only)

 

 

INS 516

File 2.1.3.1.1.1

Ongoing

X

Maximum use level 2 g/L

Preservatives

Ascorbic acid

INS 300

File 1.11; 2.2.7

File 3.4.7

COEI-1-ASCACI

X

Maximum use level 0.25 g/L[3]

Residual limit 300 mg/L

Erythorbic acid

INS 315

File 1.11; 2.2.7

File 3.4.7

COEI-1-ASCACI

X

Maximum use level 0.25 g/L3

Residual limit 300 mg/L

Sorbic acid

INS 200

File 3.4.5

COEI-1-SORACI

X

Maximum use level 0.2 g/L

Potassium sorbate

INS 202

File 3.4.5

COEI-1-POTSOR

X

Maximum use level 0.2 g/L

Lysozyme

INS 1105

File 2.2.6

File 3.4.12

COEI-1-LYSOZY

X

X

Maximum use level 0.5 g/L

Liquid sulphur dioxide

INS 220

File 1.12; 2.1.2

File 3.4.4

COEI-1-SOUDIO

X

Residual limit

150 mg/l for red wines,

200 mg/l for white and rosés wines,

300 mg/l: red wines, rosés and whites containing more than 4 g/l of reducing substances,

400 mg/l: exceptionally in certain sweet white wines

Potassium hydrogen sulphite

INS 228

File 2.1.2

COEI-1-POTBIS

X

Ammonium hydrogen sulphite

CAS

10192-30-0

File 1.12; 2.1.2

COEI-1-AMMHYD

X

Potassium anhydrous sulphite

INS 224

File 1.12

COEI-1-POTANH

X

Antioxidant

Glutathione

CAS

70-18-8

File 2.2.8

File 3.4.18

COEI-1-GLUTAT

X

Maximum use level 0.02 g/L

Sequestrant

Oenological carbon

INS 153

File 2.1.9

File 3.5.9

COEI-1-CHARBO

X

Maximum use level 1 g/L

Selective vegetal fibres

-

File 3.4.20

COEI-1-FIBVEG

X

Fermentation activators

Ammonium chloride

INS 510

File 4.1.8

COEI-1-AMMCHL

X

Ammonium sulphate

INS 517

File 4.1.7

COEI-1-AMMSUL

X

Maximum use level 0.3 g/L

Diammonium hydrogen phosphate

INS 342

File 4.1.7

COEI-1-PHODIA

X

Maximum use level 0.3 g/L

Thiamine hydrochloride

CAS

67-03-8

File 2.3.3

File 4.1.7

COEI-1-THIAMIN

X

Maximum use level 0.6 g/L

Cellulose food grade

INS 460

File 2.3.2

COEI-1-CELLUL

X

Microcrystalline cellulose

INS 460

File 2.3.2

File 3.4.21

COEI-1-CELMIC

X

Anti-foaming agent

Fatty acid mono- and diglycerides

INS 471

File 2.3.2

COEI-1-ACIGRA

X

Clarifying agents

Protein of plant origin from wheat

File 2.1.17

File 3.2.7

COEI-1-PROVEG

X

Protein of plant origin from peas

File 2.1.17

File 3.2.7

COEI-1-PROVEG

X

Protein of plant origin from potatoes

File 2.1.17

File 3.2.7

COEI-1-PROVEG

X

Isinglass

File 3.2.1

COEI-1-COLPOI

X

Gelatin

CAS

9000-70-8

File 2.1.6

File 3.2.1

COEI-1-GELATI

X

Egg (albumin)

CAS

9006-59-1

File 3.2.1

COEI-1-OEUALB

X

Casein (calcium caseinate)

CAS

9005-43-0

File 2.1.16

COEI-1-CASEIN

X

Potassium caseinate

CAS

68131-54-4

File 2.1.15

File 3.2.1

COEI-1-POTCAS

X

Alginic acid

INS 400

File 3.2.1

COEI-1-ALGIAC

X

Potassium alginate

INS 402

File 4.1.8

COEI-1-POTALG

X

Calcium alginate

INS 402

File 4.1.8

COEI-1-ALGIAC

X

Cellulose

INS 460

File 2.1.11.1

File 3.2.2.1

3.2.2.2

COEI-1-CELLUL

X

Chitin-glucan

CAS Chitin
1398-61-4

CAS Glucan
9041-22-9

File 2.1.23

File 3.2.1; 3.2.1.3; 3.4.17

COEI-1-CHITGL

X

Chitosan

CAS

9012-76-4

File 2.1.22

File 3.2.1; 3.2.12; 3.4.16

COEI-1-CHITOS

X

Diatomite

CAS

68855-54-9

File 2.1.11

File 3.2.2

COEI-1-DIATOM

X

Kaolin

CAS

1332-58-7

File 3.2.1

COEI-1-KAOLIN

X

Perlite

CAS

93763-70-3

File 2.1.11

File 3.2.2

COEI-1-PERLIT

X

Colloidal silicon dioxide solution

INS 551

File 2.1.10

File 3.2.1; 3.2.4

COEI-1-DIOSIL

X

Bentonites

INS 558

File 2.1.8

File 3.3.5

COEI-1-BENTON

X

Polyvinylpolypyrrolidone (PVPP)

INS 1202

File 3.4.9

COEI-1-PVPP

X

Maximum use level 0.8 g/L

Yeast protein extracts

File 2.1.24; 2.1.25

File 3.2.14

COEI-1-EPLEV

X

Stabilising agents

Sodium Carboxymethylcellulose

INS 466

File 3.3.14

COEI-1-CMC

X

Maximum use level 0.2 g/L

Metatartaric acid

INS 353

File 3.3.7

COEI-1-METACI

X

Maximum use level 0.1 g/L

Yeast mannoproteins

File 3.3.13

COEI-1-MANPRO

X

tartaric acid D,L-

CAS

133-37-9

File 2.1.21

File 3.4.15

COEI-1-DLTART

X

Potassium D,L-tartrate

File 3.4.15

COEI-1-POTRAC

X

Gum arabic

INS 414

File 3.3.6

COEI-1-GOMARA

X

Maximum use level 0.3 g/L

Copper sulphate, pentahydrate

CAS

7758-99-8

File 3.5.8

COEI-1-CUISUL

X

Maximum use level 0.01 g/L

Residual limit 1 mg/L[4]

Copper citrate

CAS

866-82-0

File 3.5.14

COEI-1-CUICIT

X

Maximum use level 0.01 g/L

Residual limit 1 mg/L4

Potassium hexacyanoferrate (II)

INS 536

File 3.3.1

COEI-1-POTFER

X

Calcium phytate

CAS

3615-82-5

File 3.3.1

COEI-1-CALPHY

X

PVI/PVP copolymer

CAS

87865-40-5

File 2.1.20

File 3.4.14

COEI-1-PVIPVP

X

Maximum use level <0.5 g/L

Residual limit Vinylpyrrolidone ≤ 10 μg/L

Vinylimidazole ≤ 10 μg/L

Pyrrolidone ≤ 25 μg/L

Imidazole ≤ 150 μg/L

Potassium polyaspartate

CAS

64723-18-8

File 3.3.15

COEI-1-POTASP

X

Maximum use level 0.1 g/L

Enzymes

Arabinanases

EC 3.2.1.99

File 2.1.4; 2.1.18

File 3.2.8; 3.2.11

COEI-1-ACTARA

X

Beta-glucanases  (β1-3, β1-6)

EC 3.2.1.6

File 3.5.7

COEI-1-ACTGLU

X

Cellulases

EC 3.2.1.4

File 2.1.4; 2.1.18

File 3.2.8; 3.2.11

COEI-1-ACTCEL

X

Glycosidases

EC 3.2.1.20

File 2.1.19

File 3.2.9

COEI-1-GLYCOS

X

Glucosidases

EC 3.2.1.21

File 2.1.19

File 3.2.9

X

Pectinlyases

EC 4.2.2.10

File 2.1.4; 2.1.18

File 3.2.8; 3.2.11

COEI-1-ACTPLY

X

Pectinmethylesterases

EC 3.1.1.11

File 2.1.4; 2.1.18

File 3.2.8; 3.2.11

COEI-1-ACTPME

X

Polygalacturonases

EC 3.2.1.15

File 2.1.4; 2.1.18

File 3.2.8; 3.2.11

COEI-1-ACTPGA

X

Hemicellulases

EC 3.2.1.78

File 2.1.4; 2.1.18

File 3.2.8; 3.2.11

COEI-1-ACTGHE

X

Urease

EC 3.5.1.5

File 3.4.11

COEI-1-UREASE

X

Beta-glucanases

EC 3.2.1.58

File 3.2.10

COEI-1-BGLUCA

X

Proteases

File 2.2.12

File 3.3.16

COEI-1-PROTEA

X

Gases

Oxygen

INS 948

File 2.1.1

File 3.5.5

COEI-1-OXYGEN

X

Nitrogen

INS 941

File 2.2.5

File 3.2.3

COEI-1-AZOTE

X

Argon

INS 938

File 2.2.5

File 3.2.3

COEI-1-ARGON

X

Fermentation agents

Active Dry Yeasts

INS 510

File 4.1.8

COEI-1-LESEAC

X

Lactic acid bacteria

INS 342

File 4.1.7

COEI-1-BALACT

X

Yeast autolysates

-

File 2.3.2

COEI-1-AUTLYS

X

Yeast hulls

-

File 2.3.4

COEI-1-YEHULL

X

Maximum use level 0.4 g/L

Inactivated yeasts

-

File 2.3.2

COEI-1-INAYEA

X

Inactivated yeasts with guaranteed glutathione levels

-

File 2.2.9

File 3.4.19

COEI-1-LEVGLU

X

Maximum use level (glutathione) 0.02 g/L

Others

Caramel (special wines only)

INS 150a, 150b, 150c, 150d

File 4.3; 6.1

COEI-1-CARAMEL

X

Dimethyl dicarbonate (DMDC)

File 3.4.13

Silver Chloride

File 3.5.15

Oenological tannins

File 2.1.7

File 2.1.17

File 3.2.6

File 3.3.1

COEI-1-TANINS

X

Skim milk

File 3.2.1

Grape sugar

Rectified alcohol of agricultural origin

File 3.5.1

Rectified alcohol of vitivinicultural origin

File 3.5.1

Carbon dioxide

File 1.7

File 2.1.14

File 2.2.3

File 2.2.5

File 2.3.9

File 4.1.10

File 4.5

Acidification by yeasts

File 2.1.3.1.2.1

De-acidification by yeasts 

File 2.1.3.2.3.1

De-acidification by lactic acid bacteria

File 2.1.3.2.3.3

Inoculation with yeasts

File 2.3.1

Fumaric acid

File 3.4.2; 3.4.23

X

Recommanded doses of 300-600 mg/L

 

Processes admitted by the OIV for treatment of grape, must and wines

Substances

Code of Oenological Practices

OIV Codex file reference

 

Grape/Must

Wine

Physical technics

Filtration on filter bed

File 2.1.11.1

File 3.2.2.1

Flotation

File 2.1.14

Pasteurisation

File 2.2.4

File 3.4.3.1; File 3.4.3.2

Interruption of alcoholic fermentation by physical procedures

File 2.3.6

Warm post fermentation maceration of red grapes called warm final maceration

File 2.3.9

Maceration of raisined grapes or their pomace in wine

File 2.3.10

Sterilising filtration

File 3.2.2.2

Cold stabilisation treatment

File 3.3.4

Topping up

File 3.4.1

Blending and mixing or preparation of the cuvee

File 3.5.3

Hot bottling

File 3.5.4

Fermentation in small capacity wooden containers

File 2.3.8

Fermenting must or wines in contact with wood

File 3.5.12

Ageing in small capacity wooden containers

File 3.5.12.1

Usage of pieces of oak wood in winemaking

File 3.5.12.2

Physical processes

Electromenbrane

 

Acidification by electromembrane treatment (Bipolar membrane electrodialysis

File 2.1.3.1.3

File 3.1.1.4

 

De-acidification using an electromembrane process

File 2.1.3.2.4

File 3.1.2.3

Elimination of sulfur dioxide by physical process

File 2.1.13

Reverse osmosis

 

Concentration of must by reverse osmosis

File 2.1.12.1

 

Reduction of the sugar content in musts through membrane coupling

File 2.1.25.1

Cryoconcentration

 

Concentration of must or wine by cold

File 2.1.12.4

File 3.5.11.1

Microfiltration

 

Reduction of the sugar content in musts through membrane coupling (used with nanofiltration or reverse osmosis)

File 2.1.25.1

File 3.2.2

Ultrafiltration

 

Reduction of the sugar content in musts through membrane coupling (used with nanofiltration or reverse osmosis)

File 2.1.25.1

Nanofiltration

 

Reduction of the sugar content in musts through membrane coupling

File 2.1.25.1

Cations exchangers

 

Acidification by cation exchanger treatment

File 2.1.3.1.4

File 3.1.1.3

File 3.1.1.5

 

Tartrate stabilisation by treatment with cation exchangers

File 3.1.1.3; File 3.3.3

Filter plates containing zeolites y-faujasite

 

Use of filter plates containing zeolites y-faujasite to adsorb haloanisoles

File 3.2.15

Electrodialysis

 

Tartrate stabilisation by electrodialysis

File 3.3.2

Heat exchanger

 

Pasteurisation

File 2.2.4

File 3.4.3.1

 

Biological stabilisation

File 3.4.2

Partial evaporation under atmospheric pressure

 

to obtain the desired degree of concentration and caramelization of sugar

File 2.1.12.3

Partial evaporation under vacuum process

 

to concentrate musts

File 2.1.12.2

 

Correction of the alcohol content in wines

File 3.5.13

 

Dealcoholisation of wines

File 3.5.16

Membrane techniques for alcohol reduction

 

Correction of the alcohol content in wines

File 3.5.13

 

Dealcoholisation of wines

File 3.5.16

Distillation process

 

Correction of the alcohol content in wines

File 3.5.13

 

Dealcoholisation of wines

File 3.5.16

Membrane contactor

 

Management of dissolved gas in wine using membrane contactors

File 3.5.17

Nanofiltration coupled with activated carbon column

 

Treatment of wines using a membrane technology coupled with activated carbon to reduce excess 4-ethylphenol and 4-ethylguaiacol

File 3.5.18

Ultrasounds

 

Usage of ultrasound for a rapid extraction of grape compounds

File 1.17

Discontinuous High Pressure Processes

 

Process that consists in the reduction of indigenous organisms in grapes and musts by the use of discontinuous high pressure processes, with pressures higher than 150 MPa (1500 bar)

File

1.18; 2.1.26

Pulsed electric fields (PEF)

 

A process that consists on the application of sufficiently high pulsed electric fields (PEF) to destemmed and crushed grapes that causes the permeabilization of the cell membranes especially of the grape skins

File

2.1.27

Treatment by continuous high pressure processes

 

Operation for the elimination of wild microorganisms in musts and wine by high pressure processing (above 200 MPa or 2000 bar) in continuous. In UHPH, the pressure is usually ranging 300-400 MPa

File

1.18

File 2.2.10

Treatment of musts using adsorbent styrene-divinylbenzene beads

 

Physical process of reduction or elimination of organoleptic deviations characterised as “earthy-musty” by the appropriate and controlled percolation at a high flow rate through adsorbent styrene-divinylbenzene beads

File

2.2.11

File 3.4.22

Ultrasound Treatments

 

Treatment of crushed grapes with ultrasound to promote the extraction of their compounds

File 1.17


[1] CODEX STAN 107-1981

[2] Expressed as tartaric acid

[3] When the ascorbic acid has also been used on grape or must,  the final concentration, in terms of ascorbic plus dehydroascorbic acid, shall not exceed 300 mg/l.

[4] 2 mg/L for liqueur wines