Code International des pratiques œnologiques

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Colour

II.6.1.2 Colour

Definition:

Addition of caramel or colouring admitted.

Objectives:

Giving to the product the specific desired colour.

Prescription:

Colour is the use of one or more colouring substances admitted in the food regulation of producing and customer countries. The colours can be divided in:

a)        caramel and one or more substances giving yellow and/or red colour

b)       other colouring substances.

Recommendation of the OIV:

  • aromatised wines: admitted for substances listed at paragraph A
  • Beverages based on vitivinicultural products and wine-based beverages: admitted for substances listed at paragraphs A and B.