The<\/span> European Commission published a document containing questions and answers on the implementation of new EU wine labelling provisions<\/a> just two weeks before the December 8th deadline. The document consists of 40 answers to the most frequently asked questions on the topic EU wine labels. It finally provides some more of the certainty that many wineries were waiting for and further clarifies many important details on the legal interpretation of EU 2021\/2117<\/a> and related regulation EU 1169\/2011.<\/a><\/span><\/span><\/p>\n This article summarizes the most important insights and information regarding the EU wine label regulations Q&A document. This article also includes an example and description of a compliant physical and electronic label for reference.<\/span><\/p>\n<\/div>\n\n Most of the compulsory information must be made available on the physical label in \u201cthe same field of view\u201d. This includes:<\/span><\/p>\n <\/p>\n Mandatory information that can be made available outside the same field of view is:<\/span><\/p>\n The nutritional declaration and list of ingredients must be made available to the end consumers<\/strong> of the product regardless of the wine\u2019s casing or container. The casing the wine is in at the time of purchase should contain the relevant nutritional declaration and list of ingredients.<\/span><\/p>\n<\/div>\n\n The applicability of the new regulation is related to when the wine is produced. Wines and sparkling wines have different interpretations for when a wine is produced:<\/span><\/p>\n Wines: <\/b>When the primary alcoholic fermentation is completed and required alcoholic strength and acidity reached\u00a0<\/span><\/p>\n Sparkling wines: <\/b>after the 2nd fermentation process.<\/span><\/p>\n As stated in EU regulation 2021\/2117, wines ‘produced’, with an eye to the above clarifications, after December 8, 2023 are compelled into compliance.<\/span><\/p>\n<\/div>\n\n The list of ingredients must contain any products that are present in the final product<\/b>. Therefore, processing aids and other ingredients that are used throughout the manufacturing process, but are not<\/b> present in the finished products are exempt<\/b> from being on the ingredient list.<\/span><\/p>\n According to the regulation, wine\u2019s main ingredient, Grapes, can be added as the main ingredient, or specified further into:<\/span><\/p>\n Although these specification variations are not mandatory.<\/span><\/p>\n<\/div>\n\n The list of ingredients must have a title stating \u201cingredients\u201d. The ingredients must be displayed in descending order of weight, except ingredients that constitute less than 2% of the total product, those may be put in any order. Also, the ingredients must be named by their specific name, with exceptions being made in FIC Regulation and in Delegated Regulation (EU) 2019\/33<\/a>, such as \u201cgrapes\u201d referring to the raw material used, rather than the ingredient name.<\/span><\/p>\n All ingredients must be added to the ingredient list in the following format:<\/span><\/p>\n An example of this format can be found below.<\/span><\/p>\n<\/div>\n\n All substances present in a product that can cause allergies and intolerances must <\/span>always<\/b> be indicated on the physical label paired with a statement of the word \u201ccontains.\u201d\u00a0 For both the physical and electronic labels, the substance causing allergens must also be emphasized through a clearly distinguishable typeset. This means a different <\/span>font<\/span>, <\/span>Bolding<\/b>, or even text & <\/span><\/span>background color.<\/span><\/p>\n example: \u201ccontains <\/span>Sulphites<\/b>\u201d<\/span><\/p>\n<\/div>\n\n Additives and substances for enrichment are considered as ingredients as they are both present in the final product. They must therefore be added to the list of ingredients, in the same way as any other ingredients. Processing aids are not considered ingredients, as they are not present in the final product, but must still be added to the ingredient list if the processing aids can cause allergies. For example, yeasts are typically not considered ingredients. More on that later in this article.<\/span><\/p>\n To get a comprehensive list of additives\/processing aids and their functional category, please refer to <\/span>Table 2 of Part A of Annex I of Delegated Regulation (EU) 2019\/934<\/span><\/a><\/p>\n <\/p>\n<\/div>\n\n When mentioning sugar for enrichment, the statement varies based on the substance used. The following details should be considered.<\/span><\/p>\n Concentrated grape must & rectified concentrated grape must:<\/b> Sucrose: Yeast does not need to be added in the ingredient list as it is considered to be a processing aid. The only yeast compound that does need to be added to the ingredient list if used is \u200b\u200byeast mannoprotein.<\/span><\/p>\n <\/p>\n<\/div>\n\n If packaging involves the use of a protective gas, such as for the purpose of extending durability, the type of gas used is not necessary to state, barring other exceptions, however labels must include the phrase \u201cpackaged in a protective atmosphere\u201d.\u201d<\/span><\/p>\n<\/div>\n\n Wineries need to ensure that their nutritional declaration values and ingredients are well visible on the label. Specifically: any characters containing the nutritional values must appear at least 1,2mm or bigger, regardless of styling.<\/span><\/p>\n<\/div>\n\n The nutritional declaration must be made available in a tabular format, if space permits, either on the physical label or the electronic label. Wineries can also opt to show the nutritional declaration in a linear format, if space does not permit the tabular format. Either way, The numerical nutritional values must be aligned & given per portion & per 100ml. The list must include the type of nutrition in the following format:<\/span><\/p>\n When the amount of nutrient information is negligible, or shown as \u201c0\u201d, the information can be shown in a statement of: \u201ccontains negligible amount of \u201cX\u201d. Example:<\/span><\/p>\n<\/div>\n\n When the nutritional values are made available via an electronic label, the physical label must include a statement of energy values. This energy value can be expressed in a statement of the letter \u201cE\u201d followed by the value.<\/span><\/p>\n Example: E: 195Kj\/47kcal per 100ml<\/span><\/p>\n<\/div>\n\n Next to the above mentioned components, the mandatory nutrients to list are \u201cmono-unsaturates; polyunsaturates; polyols; starch; fibre; any of the vitamins or minerals listed in <\/span>point 1 of Part A of Annex XIII<\/span><\/a>, and present in significant amounts as defined in <\/span>point 2 of Part A of Annex XIII<\/span><\/a> of the same Regulation.\u201d<\/span><\/p>\n<\/div>\n\n Due to the nature of wine products, wines can have different energy values depending on their batch. Therefore, wineries are asked to provide the \u201caverage value\u201d of their wine products, which is a value that \u201cbest represents the amount of the nutrient, which a given food contains, and reflects allowances for natural variability of foodstuffs, seasonal variability, patterns of consumption and other factors, which may cause the actual value to vary.\u201d<\/span><\/p>\n To reach this representative value, wineries are asked to take into account<\/span><\/p>\n\n table of content\n <\/h4>\n\n\n
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\n General questions\n <\/h1>\n\n\n
\n \u201cHow should the new compulsory information be presented on the label?\u201d\n <\/h3>\n\n\n
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\n \u201cWhich wines in which stage of marketing must show nutrition declaration and list of ingredients? E.g. wine in tank\/keg\/ barrels or only bottled wine?\u201d\n <\/h3>\n\n\n
\n \u201cWhen can a wine be considered as having been produced?\u201d\n <\/h3>\n\n\n
\n List of ingredients\n <\/h1>\n\n\n
\n What counts as an ingredient?\n <\/h3>\n\n\n
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\n What format should the list of ingredients have?\n <\/h3>\n\n\n
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\n Allergens\n <\/h3>\n\n\n
\n Are additives, processing aids and substances for enrichment considered ingredients?\n <\/h3>\n\n\n
\n Rules for specific ingredients and procedures\n <\/h3>\n\n\n
\n Sugar for enrichment\n <\/h1>\n\n\n
\n<\/span>Can be grouped together and appear in the ingredients as \u201cConcentrated grape must\u201d<\/span><\/p>\n
\n<\/b>Must be listed separately. Can be listed and designated by the name \u201csugar\u201d<\/span><\/p>\n<\/div>\n\n \n Yeast\n <\/h1>\n\n\n
\n Bottling and packaging gasses\n <\/h1>\n\n\n
\n Nutritional declaration\n <\/h1>\n\n\n
\n What form should the nutritional declaration have?\n <\/h1>\n\n\n
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\n \u201cIs any other component, besides fat, saturates, carbohydrate, sugars, protein, and salt necessary in the nutrition declaration?\u201d\n <\/h3>\n\n\n
\n Difference in batches and fixing values\n <\/h3>\n\n\n
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