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New Wine Additive Approved Under the EU-Japan Economic Partnership Agreement

USDA Foreign Ag Service — In 2019, the EU-Japan Economic Partnership Agreement (EPA) entered into force. As a result, Japan approved 16 new wine additives that were previously not allowed in wine produced or consumed in Japan.

The EU-Japan EPA has Specialized Committees and Working Groups (WG) covering 12 different fields, including the Wine WG. The EU-Japan Wine WG held five online meetings between 2019 and 2023, resulting in Japan approving 16 new substances as additives for wine, while the EU did the same for 25 substances. The 16 substances Japan approved as wine additives are as follows:

  •   Dimethyldicarbonate (DMDC)
  •   Metartaric acid
  •   Neutral potassium tartrate
  •   Calcium carbonate + double calcium salt of L(+) tartaric and L(-) malic acids
  •   Ammonium bisulphite
  •   Chitin-glucan derived from Aspergillus
  •   Neutral salt of potassium DL tartaric acid
  •   Polyvinylimidazole-polyvinylpyrrolidone copolymers (PVI/PVP)]
  •   Argon
  •   Calcium phytate
  •   Calcium tartrate
  •   Copper sulphate
  •   Kaolin (aluminum silicate)
  •   Potassium bicarbonate = potassium hydrogen carbonate = potassium acid carbonate
  •   Potassium caseinate
  •   Potassium ferrocyanide

    All substances allowed for wine, including the ones approved prior to the EU-Japan EPA, is summarized in the attached file as well as on the website of the National Tax Agency of the Government of Japan. All 16 substances approved under EU-Japan EPA are allowed to be used in any wine regardless of the origin of production.

 List of food additives and processing aids for wine (fruit wine and sweet fruit wine made from grapes as main ingredients) in Japan (as of May 13, 2024) https://www.nta.go.jp/english/taxes/liquor_administration/pdf/0021001134.pdf

In the joint minutes of the 5th meeting, it is written, “both sides concurred that the Working Group on Wine will be used as a tool to address any issues or stringent needs related to oenological practices that arise from either side in the future.”


https://policy.trade.ec.europa.eu/eutraderelationshipscountryandregion/countriesand regions/japan/eu-japan-agreement/committees-and-dialogues_en

Food additives and processing aids for wine in Japan.pdf

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