RESOLUTION OENO 9/98

LIMIT OF SULFUR DIOXIDE IN WINES

THE GENERAL ASSEMBLY,

ON PROPOSAL of Commission II, «Enology,» and on the advice of the Sub-committees «Nutrition and Health» and «Methods of Analysis,» and the Groups of Experts, «Microbiology of Wine» and «Technology of Wine»;

CONSIDERING that the consumption of wine represents an food source with sulfur dioxide;

CONSIDERING that the daily admissible intake of sulphur dioxide is established by the W.H.O. at 0.7 mg/kg body weight/day, yet at the same time acknowledging the important role of sulfur dioxide in oenology;

DECIDES to modify Annex C of the compilation of international methods of analysis of wines and musts, as follows:

• 0.150g/l for red wines containing no more than 4 g/l of reducing materials,
• 0.200g/l for white and rosé wines containing no more than 4 g/l of reducing materials,
• 0.300g/l for red, white and rosé wines containing more than 4 g/l of reducing materials,
• 0.400g/l for certain sweet white special wines;

ENCOURAGES the member states to develop  works aimed at lowering the level of in wines.