Food Category No. | 15.03.01.03 |
Food Name |
Flavored grape wine |
Food name description | Wine made from wine as the base, soaked in aromatic plants or infused with aromatic plant extracts (or distillates). |
Relevant food standard | |
Relevant food standard |
|
Flavored grape wine Permitted food additives for this category
Additive |
Function |
Maximum usage level(g/kg) |
CNS |
INS |
Remarks |
焦糖色(加氨生产) |
着色剂 |
50.0g/L |
08.110 |
150c |
|
焦糖色(普通法) |
着色剂 |
按生产需要适量使用 |
08.108 |
150a |
|
焦糖色(亚硫酸铵法) |
着色剂 |
50.0g/L |
08.109 |
150d |
|
Flavored grape wine Permitted food additives for parent category
Additive |
Function |
Maximum usage level(g/kg) |
CNS |
INS |
Remarks |
Permitted food additives for parent category 15.03.01 - Grape wine |
D-异抗坏血酸及其钠盐(包括D-异抗坏血酸,D-异抗坏血酸钠) |
抗氧化剂、护色剂 |
0.15 |
04.004,04.018 |
315,316 |
以抗坏血酸计 |
L(+)-酒石酸,dl-酒石酸 |
酸度调节剂 |
4.0g/L |
01.111,01.313 |
334,— |
以酒石酸计 |
二氧化硫及亚硫酸盐(包括二氧化硫,焦亚硫酸钾,焦亚硫酸钠,亚硫酸钠,亚硫酸氢钠,低亚硫酸钠) |
漂白剂、防腐剂、抗氧化剂 |
0.25g/L |
05.001,05.002,05.003,05.004,05.005,05.006 |
220,224,223,221,222 ,— |
甜型葡萄酒最大使用量为0.4g/L,最大使用量以二氧化硫残留量计 |
聚天冬氨酸钾 |
稳定剂和凝固剂 |
0.3g/L |
18.014 |
456 |
|
山梨酸及其钾盐(包括山梨酸,山梨酸钾) |
防腐剂、抗氧化剂 |
0.2 |
17.003,17.004 |
200,202 |
以山梨酸计 |
According to Table A.2, food additives permitted for use GMP
Additive |
Function |
Maximum usage level(g/kg) |
CNS |
INS |
Remarks |
抗坏血酸(又名维生素C) |
面粉处理剂、抗氧化剂 |
按生产需要适量使用 |
04.014 |
300 |
|
抗坏血酸钠 |
抗氧化剂 |
按生产需要适量使用 |
04.015 |
301 |
|