Additives
A food additive is any substance not normally consumed as a food in itself and not normally used as an ingredient of food, but which is intentionally added to a food to achieve a technological function (e.g. antioxidant, preservative). It or its by-products may remain in the food. Standard 4.5.1 lists the approved additives for the production of wine, sparkling wine and fortified wine.
| Additive | Specification maximum |
|---|---|
Ascorbic acid | GMP |
Carbon dioxide | GMP |
Citric acid | GMP |
Erythorbic acid | GMP |
Grape juice including concentrate grape juice | GMP |
Grape skin extract | GMP |
Gum Arabic | GMP |
Lactic acid | GMP |
Malic acid | GMP |
Metatartaric acid | GMP |
Mistelle2 | GMP |
Potassium polyaspartate | 100 mg/L |
Potassium sorbate | See sorbic acid |
Potassium sulphites | See sulphur dioxide |
Sodium carboxymethylcellulose | GMP |
Sorbic acid | 200 mg/L |
Sulphur dioxide: | |
< 35 g/L sugars | 250 mg/L |
> 35 g/L sugars | 300 mg/L |
Tannins | GMP |
Tartaric acid | GMP |
Yeast mannoproteins | GMP |
The Wine Australia Compliance Guide was last updated June 2026
Disclaimer
This Guide provides general information only and is not a substitute for legal or professional advice. It does not cover all licensing and compliance requirements and may not reflect the most recent legislative changes. Users should refer to the relevant legislation and seek independent advice where appropriate. Wine Australia disclaims all liability for any loss or damage arising from any reliance on this Guide. The information is current as at the date stated herein.