14.2.2 Wine, sparkling wine and fortified wine

ANZ food category, from Australia New Zealand Food Standards Code, Schedule 15.

Schedule 15 is hierarchical: under S15—2, a permission for a class of food also applies to the classes listed beneath it. So this page lists the additives permitted for this category directly, and then those permitted for the broader categories that contain it. A condition on a broader category's permission ("only nut butters and nut spreads") still applies here.

Provided for this category

AdditiveMaximum levelConditionsCitation
Ammonium phosphate, dibasic INS 342(ii)GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 342
Ammonium phosphate, monobasic INS 342(i)GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 342
Ascorbic acid E300GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 300
Calcium ascorbate E302GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 302
Calcium carbonate E170GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 170
Calcium hydrogen phosphate E341GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 341
Calcium phosphate E341GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 341
Calcium sorbate E203200 mg/kg—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 203
Caramel I – plain caramel E150aGMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 150a
Caramel II - sulfite caramel E150bGMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 150b
Caramel III - ammonia caramel E150cGMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 150c
Caramel IV - sulfite ammonia caramel E150dGMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 150d
Carbon dioxide E290GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 290
Citric acid E330GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 330
Erythorbic acid E315GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 315
Ethyl maltol INS 637100 mg/kg

Only wine made with other than Vitis vinifera grapes.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 637
Fumaric acid E297GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 297
Grape skin extract INS 163(ii)GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 163(ii)
Gum arabic (Acacia gum) E414GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 414
Lactic acid E270GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 270
Malic acid E296GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 296
Maltol INS 636250 mg/kg

Only wine made with other than Vitis vinifera grapes.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 636
Mannoproteins from yeast cell walls INS 455400 mg/kg—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 455
Metatartaric acid E353GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 353
Monobasic calcium phosphate E341GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 341
Polyoxyethylene (40) stearate E431GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 431
Potassium acid tartrate E336GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 336
Potassium bicarbonate E501GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 501
Potassium bisulfite E228400 mg/kg; 250 mg/kg

For product containing greater than 35 g/L residual sugars. For product containing less than 35 g/L residual sugars.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 228
Potassium carbonate E501GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 501
Potassium metabisulfite E224400 mg/kg; 250 mg/kg

For product containing greater than 35 g/L residual sugars. For product containing less than 35 g/L residual sugars.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 224
Potassium polyaspartate E456100 mg/kg—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 456
Potassium sorbate E202200 mg/kg—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 202
Potassium sulfite INS 225400 mg/kg; 250 mg/kg

For product containing greater than 35 g/L residual sugars. For product containing less than 35 g/L residual sugars.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 225
Potassium tartrateGMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 336
Sodium ascorbate E301GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 301
Sodium bicarbonate E500GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 500
Sodium bisulfite E222400 mg/kg; 250 mg/kg

For product containing greater than 35 g/L residual sugars. For product containing less than 35 g/L residual sugars.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 222
Sodium carbonate E500GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 500
Sodium carboxymethylcellulose E466GMP

Only wine and sparkling wine.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 466
Sodium erythorbate (Sodium isoascorbate) E316GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 316
Sodium metabisulfite E223400 mg/kg; 250 mg/kg

For product containing greater than 35 g/L residual sugars. For product containing less than 35 g/L residual sugars.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 223
Sodium potassium tartrate E337GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 337
Sodium sorbate200 mg/kg—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 201
Sodium sulfite E221400 mg/kg; 250 mg/kg

For product containing greater than 35 g/L residual sugars. For product containing less than 35 g/L residual sugars.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 221
Sorbic acid E200200 mg/kg—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 200
Sorbitan monostearate E491GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 491
Sulfur dioxide E220400 mg/kg; 250 mg/kg

For product containing greater than 35 g/L residual sugars. For product containing less than 35 g/L residual sugars.

Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 220
Tannic acidGMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 181
Tartaric acid E334GMP—Food Standards Code, Schedule 15, S15—5, item 14.2.2, INS 334