Update of the OIV International Standard for Labelling of Wines - e-label, nutrient declaration, information about ingredients

Status: In force

Update of the OIV International Standard for Labelling of Wines - e-label, nutrient declaration, information about ingredients

RESOLUTION OIV-ECO 676-2024

UPDATE OF THE OIV INTERNATIONAL STANDARD FOR LABELLING OF WINES – E-LABEL, NUTRIENT DECLARATION, INFORMATION ABOUT INGREDIENTS

THE GENERAL ASSEMBLY,

CONSIDERING the increased interest of consumers in information regarding wine composition and nutritional content,

CONSIDERING the need for harmonization of rules for provision of information about wine to facilitate international trade exchanges,

CONSIDERING the important technological developments for possible ways of communication of product’s information to potential consumer,

CONSIDERING the General Standard for the labelling of prepackaged foods (CODEX STAN 1-1985) and the Guidelines on Nutrition Labelling (CAC/GL 2-1985) of the CODEX Alimentarius,

THE GENERAL ASSEMBLY DECIDES TO:

MODIFY THE PART I “GENERAL MEASURES” OF THE OIV INTERNATIONAL STANDARD FOR LABELLING OF WINES AS FOLLOW:

  1. Introduce four new definitions to the article 1.1 Definitions:

“Labelling”: includes any written, printed or graphic matter that is present on the label, accompanies the wine, even in electronic mode, or is displayed near the wine, including that for the purpose of promoting its sale or disposal.

“e-label” means the label (or some of its elements) in electronic form.

“Ingredient” means any substance, including a food additive, used in the elaboration of a wine and present in the final product although possibly in a modified form. Processing aids described in the OIV International Oenological Codex and any residues of those processing aids shall not be considered as ingredients.

“Nutrition declaration” means a standardised statement or listing of the nutrient content of a food.

  1. Introduce a new paragraph at the end of the article 1.2.2.

OIV Member States may authorise, when provided for in this resolution (labelling standard), that certain compulsory and optional information is displayed by using e-labels.

  1. Introduce a new article 1.5.

When e-labels are used, to present compulsory information, a clear and direct link to it shall be indicated on the label, specifying what is the information which is provided by electronic means.

Compulsory and optional information described in this standard included in the e-label shall not be displayed together with marketing or sales promotional information.

No personal/user data shall be collected or tracked unless otherwise provided by national rules in force.

The direct link to the e-label indicated on the label may be clearly identified through language free presentation modalities, a pictogram or a symbol easily visible and clear to understand by consumers.

MODIFY THE PART III “OPTIONAL INFORMATION” OF THE OIV INTERNATIONAL STANDARD FOR LABELLING OF WINES AS FOLLOWS

  1. Introduce a new article 3.1.11 Nutrition declaration
  1. Introduce a new article 3.1.11.1

OIV Member States may require the compulsory displaying of this information according to the national regulations.

The full nutrition declaration may be provided.

OIV Member States may limit the nutrition declaration on the label to the energy value.

OIV Member States may authorise the full nutrition declaration to be displayed by using e-labels. When the full nutrition declaration is displayed using e-labels, the energy value should also be indicated on the label.

  1. Introduce a new article 3.1.11..2

The amount of energy to be listed should be calculated by using the following conversion factors:

  • Carbohydrates 4 kcal/g –17 kJ/g
  • Protein 4 kcal/g –17 kJ/g
  • Fat 9 kcal/g –37 kJ/g
  • Alcohol (Ethanol) 7 kcal/g –29 kJ/g
  • Organic acid 3 kcal/g –13 kJ/g
  • Polyols 2,4 kcal/g – 10kJ/g
  1. Introduce a new Article 3.1.11.3

The amount of energy to be listed is an average value, based on:

  • laboratory analysis; or
  • the manufacturer’s analysis of the wine; or
  • a calculation from generally established and accepted data (such as data specific to an OIV member state); or
  • any future OIV reference conversion tables according to the typology of wine based on its alcoholic strength and sugar content.
  1. Introduce a new article 3.1.11.4

Considering that wines do not contain any measurable elements of fat and salt and may only contain trace elements of proteins, in the nutrition declaration, the amount of these nutrients can be indicated:

  • using the value “0”; or
  • may be replaced by a statement such as ‘Contains negligible amounts of …’ indicated in close proximity to the nutrition declaration.
  1. Introduce a new article 3.12 List of ingredients
  2. Introduce a new article 3.12.1

OIV Member States may require the compulsory displaying of this information according to the national regulations.

OIV Member States may require a list of ingredients, mentioning all the ingredients complying with the definition provided in article 1.1., be displayed on the label.

OIV Member States may authorise the list of ingredients to be displayed by using e-labels.

  1. Introduce a new article 3.12.2

Processing aids described in the OIV International Oenological Codex shall not be declared in the list of ingredients, without prejudice to articles 2.3 and 4.5.

  1. Introduce a new article 3.12.3

The list of ingredients pursuant to the second paragraph of point 3.9.1 is to be presented without prejudice to article 2.3 and 4.5.

MODIFY THE PART IV “PRESENTATION OF INDICATIONS” OF THE OIV INTERNATIONAL STANDARD FOR LABELLING OF WINES AS FOLLOWING

  1. Introduce a new article Article 4.9 Presentation of nutrition declaration
  1. Introduce a new article 4.9.1

OIV Member States may allow the full nutrition declaration, to be displayed by using e-labels. When the full nutrition declaration is displayed using e-labels, the energy value should also be indicated on the label.

  1. Introduce a new article 4.9.2

Information on energy value should be expressed in kJ and kcal per 100 ml. In addition, this information may be given per serving as quantified on the label or per portion provided that the number of portions contained in the package is stated.

  1. Introduce a new article 4.9.3

The indication of the energy value may be presented as a numerical value followed by the units of measure. The numerical value of energy may be preceded by the international symbol “E”.

  1. Introduce a new article 4.10 Presentation of the list of ingredients
  2. Introduce a new article 4.10.1

The list of ingredients shall be headed or preceded by an appropriate title which consists of or includes the word “ingredients”.

  1. Introduce a new article 4.10.2

Ingredients should be listed in descending order of ingoing weight used in the production of the wine. This requirement does not apply to ingredients below 2% of ingoing weight.

  1. Introduce a new article 4.10.3

The list of ingredients contains the following items:

  • The term “grapes”[1] or “grape must[2]” when grapes or grape must are used as raw material for the production of the wine.
  • The term “concentrated grape must”[3] when concentrated grape must and/or rectified concentrated grape must[4] are used;
  • The list of additives used[5];
  • Additives under the categories “acidity regulators” and “stabilising agent”’ which are similar or mutually substitutable, may be indicated in the list of ingredients by using the expression «contains… and/or», followed by no more than three additives, where at least one of those is present in the final product;
  • Additives from the category “packaging gases”[6] may be replaced in the list of ingredients by the specific particular “Bottled in a protective atmosphere.
  • Other ingredients, not mentioned in the previous paragraphs and in accordance with national rules shall be indicated.
  1. Introduce a new article 4.10.4

Substances known to cause hypersensitivity, including allergies listed in article 2.3, and still present in the final product shall be indicated in the list of ingredients and emphasised through a typeset, font, style or background colour that clearly distinguishes them.

The requirements for the presentation of allergens on the label, as per par. 4.5, remain unchanged. If the list of ingredients is provided using an e-label, the allergens must always be indicated on the label.

  1. Introduce a new article 4.10.5

The term « sulphites » may designate all substances allowed under the International Code of Oenological Practices of the OIV and whose use may result in the presence of sulphur dioxide in the wine.

  1. Introduce a new article 4.10.6

Additives must be designated by the name of the functional class they belong to, followed by their specific name or, if appropriate, INS number.

The following functional classes shall be used for labelling additives, together with the specific name or recognized numerical identification such as the Codex International Numbering System (CAC/GL 36-1989) for the presentation of wine additives:

  • Acidity regulators
  • Preservatives
  • Antioxidants
  • Stabilizers
  • Packaging Gases

If an additive belongs to more than one of the functional classes, the functional class appropriate to the principal function in the case of the wine in question shall be indicated.

[1] Defined in the OIV Code sheet I.1.1.1 of the International Code of Oenological Practices

[2] Defined in the OIV Code sheet I.2.1 of the International Code of Oenological Practices

[3] Defined in the OIV Code sheet I.2.3 of the International Code of Oenological Practices

[4] Defined in the OIV Code sheet I.2.4 of the International Code of Oenological Practices

[5] Defined int the OIV Code sheet 0.1 of the International Code of Oenological Practices

[6] Food Additive Functional Class.