Comments on the application. alcoholic beverage industry

Transcription

1 Comments on the application of current standards for alcoholic beverage industry Dr. Jean Claude RUF Scientific coordinator Head of the Enology methods of analysis safety & health Unit EU China Trade Project Beijing 21 January 2011 OIV - 18, rue d Aguesseau F Paris - France Phone : +33 (0) Fax : +33 (0) jruf@oiv.int Member States MEMBERS: Germany, Algeria, Argentina, Australia, Austria, Belgium, Bosnia Herzegovina, Brazil, Bulgaria, Chile, Cyprus, Croatia, Slovakia, Slovenia, Spain, Finland, France, Georgia, Hungary, Israel, Italy, Ireland, Greece, Lebanon, Luxembourg, Morocco, Moldavia, Portugal, ARY Macedonia, Malta, Montenegro, Norway, New Zealand, Netherland, Peru, Czech Republic, Rumania, Russia, Serbia, South Africa, Sweden, Switzerland, Turkey, Uruguay OBSERVERS: Municipality of Yantai (China)* 2

2 EU wine market The European Union (EU) is the main important major producer of wines and the leading worldwide exporter. Some rules of products which can be used for producing wine are laid down in regulations 479/2008 (annex V) and 606/2009 (annex IA). By comparison with other regulation and EU regulation in particular, the current regulation could lead to some difficulties 3 Wine production in the world Europe 160 Mio hl (60.2 %) 2009 Eastern Europe 20 Moi hl (7.5 %) 2009 North America 22.6 Mio hl (8.5 %) 2009 Asia 13.6 Mio hl (5.1 %) 2009 South America 25 Mio hl (9.4 %) 2009 Africa 11 Mio hl (4.1 %) 2009 Oceania 13.5 Mio hl (5.1 %) 2009 Source : O.I.V. et F.A.O. 4

3 OIV EU Regulation (1) In 2008, the European Union has adopted a new regulation (EC) No 479/2008 modifying the previous one regarding specific rules applying to the production and marketing of the wine products The Council regulation (EC) No 479/2008 of 29 April 2008 on the common organisation of the market in wine, amending Regulations (EC) No 1493/1999, (EC) No 1782/2003, (EC) No 1290/2005, (EC) No 3/2008 and repealing Regulations (EEC) No 2392/86 and (EC) No 1493/1999 As regards the products referred, this Regulation provides specific rules for: (a) support measures; (b) regulatory measures; (c) rules on trade with third countries; (d) rules governing production potential. In addition to the above mentionned regulation the European Union has adopted in 2009 a Commission regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions 5 OIV EU Regulation (2) The European Union by Council Regulation 479/2008 has institutionalized the OIV as its scientific and technical reference on the vine and wine. In facts that regulation provides that, for the authorization of oenological practices, the Commission relies on the oenological practices recommended and published by the International Organisation of Vine and Wine (OIV) and, if missing, the results of experimental use processes not yet authorized. 6

4 EU Regulation (479/2008) (1) Considering 25: In order to meet the international standards in this field, the Commission should as a general rule base itself on the oenological practices recommended by the International Organisation of Vine and Wine (OIV). Article 30 Authorisation criteria When authorising oenological practices in accordance with the procedure referred to in Article 113(2), the Commission shall: (a) baseitself on the oenological practises recommended and published by the International organisation of vine and wine (OIV) as well as on the results of experimental use of as yet unauthorised oenological practices; International Code of Oenological practices (definition, oenological practices, ) 7 EU Regulation (479/2008) (2) Article 31 Methods of analysis The methods of analysis for determining the composition of the products covered by this Regulation and the rules whereby it may be established whether these products have undergone L 148/16 EN Official Journal of the European Union processes contrary to the authorised oenological practices shall be those recommended and published by the OIV. Where there are no methods and rules recommended and published by the OIV, corresponding methods and rules shall be adopted in accordance with the procedure referred to in Article 113(2). Compendium of international methods of analysis of musts and wines (methods of analysis, quality control) 8

5 EU Regulation (479/2008) (3) Article 82 Import requirements 2. Save as otherwise provided in agreements concluded pursuant to Article 300 of the Treaty, products referred to in paragraph 1 of this Article shall be produced in accordance with oenological practices recommended and published by the OIV or authorised dby the Community pursuant to this Regulation and its implementing measures. 9 EU Regulation (606/2009) (1) Considering 4 Annex V A to Regulation (EC) No 1493/1999 lays down maximum levels of sulphites in wines produced in the Community that are higher than the limits laid down by the International Organisation of Vine and Wine (OIV). The limits should be aligned with those of the OIV, which are recognised internationally, and the derogations required for certain sweet wines produced in small quantities because of their higher sugar content and to ensure their good conservation should ldbe kept. In the light of current scientific studies into the reduction and replacement of sulphites in wine and the sulphite intake from wine in the human diet, provision must be made for re examining the maximum limits at a later date with a view to reducing them. 10

6 EU Regulation (606/2009) (2) Considering 9 Purity and identification specifications of a large number of substances used in oenological practices are already laid down in the Community rules on foodstuffs and in the International Oenological Codex of the OIV. For the purposes of harmonisation and clarity, those specifications should be used in the first instance, while providing for additional rules specific to the situation in the Community. International Oenological Codex (specifications of oenological products) 11 EU Regulation (606/2009) (3) 12

7 EU Regulation (606/2009) (4) 13 EU Regulation (606/2009) (5) 14

8 EU Regulation (606/2009) (6) 15 EU Regulation (606/2009) (7) 16

9 EU Regulation (606/2009) (8) 17 EU Regulation (606/2009) (9) 18

10 EU Regulation (606/2009) (10) In December 2010 the european Commission has adopted a new regulation amending and correcting Regulation (EC) No. 606/2009 In the table the following lines are inserted 44 Treatment with Chitosan of fungi origin 45 Treatment with Chitin glucans of fungi origin 46 Acidification by electro membrane treatments 47 Use of enzyme preparations for maceration ofwine, clarification, stabilization, filtration and the revelation of aromatic precursors present in must and wine In the conditions state in annex 13 In the conditions state in annex 13 Enzymatic preparations must comply with the specifications of the International oenological Codex of the OIV 19 GB 2760: Additives not admitted for wines Food Category Codes Comments Food Name/Category Fermented wine Names of Food Additives Functions Maximum Dosage/(g/kg) Natamycin preservative 0.01 g/l No OIV recommendation OIV Sucralose sweetener 0.65 g/kg does not allowed aromatisation Food Category Codes Food Name/Category Wine Names of Food Additives Functions Maximum Dosage/(g/kg) Benzoic acid, Benzoate 0.8 No OIV recommendation Potassium permanganate preservative 0.8 mono(di,tri)glycerides i) id of emulsifier fatty acids No OIV recommendation OIV does not allowed aromatisation OIV: only mono or diglycerides from oleic acids EU: not allowed ammonia caramel plain caramel sulphite ammonia caramel colorant colorant colorant appropriate dose level as required in production appropriate dose level as required in production appropriate dose level as required in production OIV: and EU: not allowed for wines; only authorised for liqueur wines 20

11 GB 2760: Additives not admitted for wines Food Category Codes Food Name/Category Sparkling wines Names of Food Additives Functions Maximum Dosage/(g/kg) appropriate dose level black currant red colorant as required in production uguisukagura red colorant 1.0 Food Category Codes Food Name/Category Yellow wine Names of Food Additives Functions Maximum Dosage/(g/kg) appropriate dose level ammonia caramel colorant as required in production plain caramel sulphite ammonia caramel colorant colorant appropriate dose level as required in production appropriate dose level as required in production No OIV recommandation EU: not allowed If yellow wine corresponds to EU s aromatized wines: allowed If not: not allowed 21 GB 2760: Additives listed but not authorised for wines DMDC (Dimethyldicarbonate) INS N 242 allowed for wine stabilisation (max 200 mg/l); Adopted by OIV, UE. This compounds is also adopted for wine by the Codex Alimentarius in the General Standard for Food Additives (GSFA) Carbon dioxide INSN 290 used for aerated semi sparkling wines and for wines in order to create an inert atmosphere Adopted by OIV, UE. Citric acid INSN 330 for wine stabilization. Adopted by OIV, UE. Metatartaric acid INSN 353 for tartaric stabilization. Adopted by OIV, UE. Diammonium hydrogen phosphate INS N 342ii to encourage yeast developments. Adopted by OIV, UE. Silicon dioxide INSN 551 for clarification. Adopted by OIV, UE. 22

12 Additives commonly used but not listed Acidification Tartaric L(+) and DL acid, malic L and DL acid lactic acid De acidification Neutral potassium tartrate, potassium bicarbonate, calcium carbonate calcium tartrate Tartaric stabilisation Potassium bitartrate and calcium tartrate (200g/hl) to assist the precipitation of tartaric salts Carboxymethylcellulose (CMC) to ensure tartaric stabilization 23 Additives commonly used but not listed Fermentation Argon and nitrogen to create an inert atmosphere Yeasts (yeast, yeast cell walls and mannoproteins) and lactic bateria Ammonium sulphate, ammonium bisulphate, thiamin hydrochloride to increase yeasts development Calcium alginate or potassium alginate for sparkling wines obtained by a second fermentation in bottle Stabilisation Edible gelatine, plant proteins from wheat or peas, isinglass, casein and potassium caseinates, egg albumin, bentonite, silicon dioxide, kaolin, Tannins, 24

13 Additives commonly used but not listed Protection and preservation Lysosyme with a limit of 500 mg/l; This compounds is also adopted for wine by the Codex Alimentarius in the General Standard for Food Additives (GSFA) Urease to reduce the level of urea Copper sulphate and copper citrate to eliminate defects Tannins Charcoal for oenological use Polyvinylpolypyrrolidone with a limit of 80g/hl Potassium ferrocyanide (prevent haze) calcium phytate (prevent haze) Others Oak chips Aleppo pine resin for certain special wines and under specific conditions Acacia (Arabic gum) 25 CODEX GSFA 26

14 CODEX GSFA 27 Limits sulfur dioxide, potassium metabisulphite, sodium metabisulphite, sodium sulfite, sodium Hydrogen sulfite, sodium hyposulfite decolourant Preservative anti oxidant 0.25g/L (limit with 0.05g/L in GB ) the maximum dosage, measured by the sulfur dioxide residue, is 0.4g/L for sweet and fruit wines OIV limits: 150 mg/l for red wines 200 mg/l for white and rosé wines until 400 mg/l for certain special wines Sorbic acid, potassium sorbate bt preservative anti oxidant stabilizer 0.6 measured by sorbic acid OIV limit in the final product: 200 mg/l isoascorbic acid (erythorbic acid), sodium isoascorbate anti oxidant, color fixative 0.15 measured by ascorbic acid OIV limit in the final product: 300 mg/l EU limit in the final product: 250 mg/l 28

15 Most important treatments Practices such as addition of yeasts, aeration, oxygenation are commonly accepted and practiced throughout countries. All countries permit the use of growth factor to facilitate the fermentation of wine and to avoid stuck fermentation Copper sulfate and copper citrate to eliminate defects 29 Most important treatments The list of substances with antioxidant and antiseptic is long. In the vast majority of countries, different treatments are allowed in particular SO 2 and its derivatives, ascorbic acid or erythorbic acid, sorbic acid or sorbate K, potassium metabisulfite lysozyme is additive authorized and used in several countries (OIV, EU, Australia) which allows for dose reduction of SO2 dimethyl dicarbonate (DMDC) (OIV NZ, Australia, South Africa, USA, UE) was adopted in 2001 the OIV as an antimicrobial agent 30

16 Most important treatments The treatments most commonly approved and used in the tartaric stabilization and protein are Potassium bitartrate, calcium tartrate, metatartaric acid Carboxymethylcellulose Yeasts mannoproteins Treatments against haze are permitted in all regulations in particular citric acid, ferrocyanide of K, K citrate arabic gum. 31 Most important treatments In the great majority of the countries, clarification is operate by physical processes (centrifugation, filtration, Ultrafiltration), but clarification is also done using additives or processing aids such as bentonite, gelatin albumin and egg white, isinglass, skim milk, casein, alginates, colloidal solution of silicon dioxide, kaolin, potassium caseinate, protein of plant origin (lupin), chitosan, chitin glucan. 32

17 Most important treatments The chemical treatment with tartaric acid, authorized and used everywhere Use of lactic and malic acids is authorized by the OIV and used in many countries Calcium and Potassium salts are generally the only admitted Microbiological acidification and deacidification allowed by many countries and by the OIV Sometimes, it is necessary to increase the alcoholic li strength thby volume, this could be made by adding sucrose or concentrated grape musts or rectified concentrated grape must 33 References OIV International Code of oenological practices lang=33#20489 OIV International Oenological Codex lang=33#20489 Codex Alimentarius : General Standard for Food Additives (GSFA) Australia: Standard Food Additives au/ srcfiles/standard 1new v119 pdf European Union: Council Regulation (EC) No 479/2008 of 29 April lex.europa.eu/lexuriserv/lexuriserv.do?uri=oj:l:2008:148:0001:0061:en:pdf Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions lex.europa.eu/lexuriserv/lexuriserv.do?uri=celex:32009r0606:en:not 34

18 Thank you for your attention OIV - 18, rue d Aguesseau F Paris - France Phone : +33 (0) jruf@oiv.int