RESOLUTION ECO 1/2003

INTERNATIONAL OIV STANDARD FOR LABELLING OF WINES : INDICATION FOR SULPHITES

THE GENERAL ASSEMBLY,

CONSIDERING that the O.I.V. adopted in 1983 as compulsory information for labelling of wines, the indication of additives (Article 2.3 of the International Standard for the labelling of wines);

CONSIDERING that at this time, by referring to an exemption in the general standard for the labelling of pre-packaged foodstuffs of the Codex Alimentarius, the O.I.V. international standard for the labelling of wines provided that O.I.V. Member Countries could, however, dispense with this indication if the label provided information about the nature of the foodstuff;

CONSIDERING that the General Standard for the labelling of pre-packaged foodstuffs by the Codex Alimentarius was modified in 1985 and no longer contains this waiver;

CONSIDERING that the Codex Alimentarius does not allow exemptions on the labelling of ingredients known to cause hypersensitivity and specifically focused on sulphites in concentrations of 10 mg/kg or more;

CONSIDERING the opinion of the Sub-Commission “Wine, Nutrition and Health” on hypersensitivity that the presence of sulphur dioxide can cause;

CONSIDERING that in view of this, the O.I.V. International Standard for the labelling of wine should be amended,

REPLACES Article 2.3. of the O.I.V. International Standard for the labelling of wines with the following article:

2.3. The indication of additives

This indication only takes into account additives that are not present in wine in its natural state in significant amounts.

It concerns:

• sulphur dioxide when this additive exceeds 10 mg/l expressed in total SO2,
• sorbic acid. However the States can dispense with this indication when the national legislation does not require the complete declaration of the ingredients in foodstuffs, subject to the fact that exemptions were granted because (i) the foodstuff has a well-known composition, (ii) the absence from the list of ingredients is not detrimental to the consumer and (iii) the information provided on the label informs the consumer about the nature of the foodstuff.