Japan to extend the use of Potassium ferrocyanide and Calcium L-Tartrate in grape wine

Government of Japan proposed Amendment to the Specifications and Standards for Foods and Food Additives. The use of the additive is expanded to include grape wine. As per the current regulations Potassium ferrocyanide is permitted to be used at not more than 0.020 g/kg in salt as anhydrous potassium ferrocyanide. However, when it is used with both or either of calcium ferrocyanide and sodium ferrocyanide, the sum of each use must be not more than 0.020 g/kg in salt as anhydrous potassium ferrocyanide.As per the revised regulations It must not remain at levels exceeding 0.001 g/L in grape wine as anhydrous potassium ferrocyanide.whereas Calcium L-tartrate is Permitted for use only in grape wine. Must be used at not more than 2.0 g/L in grape wine as calcium L-tartrate. |
https://members.wto.org/crnattachments/2022/SPS/JPN/22_8658_00_e.pdf