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.