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Criteria for Approval Export Wine Test Methods

9. Appendix 1 –Requirements for Export to the European Union

9.1 EU Laboratory Analysis

The following laboratory analyses are required for the issue of a New Zealand export certificate for wines exported to the EU.

1. Actual alcoholic strength (% v/v)

2. Total dry extract (g/L)

3. Total sugars (g/L)

4. Total acidity (as Tartaric Acid – g/L)

5. Volatile acidity (as Acetic Acid – g/L)

6. Citric acidity (as Citric Acid – g/L)

7. Total Sulphur Dioxide (mg/L)

8. Total Alcoholic Strength (Actual Alcoholic strength plus 0.0647 x Total Sugars - % v/v)

9.2 Test methods for EU wine analysis

Test methods recommended within the European Community are listed in the OIV Compendium of Methods of Analysis.

http://news.reseau-concept.net/pls/news/p_entree?i_sid=&i_type_edition_id=20473&i_section_id=20486&i_lang=33

9.2.1 Sorbic Acid

Laboratories choosing to use the distillation method for volatile acidity (EC reference method) should assume a bias of 10mg/L to allow for sorbic acid in the measured value of volatile acidity to correct for “true” volatile acidity. This bias or correction is not applied to an analytical method that excludes sorbic acid as part of the measurand for volatile acidity.

9.3 Alternative Analytical Method

NZFSA will accept the use of “Approved Test Methods” and a process has been put in place for a laboratory to have alternative test methods submitted for approval. However, where a dispute arises, the reference methods and usual methods as prescribed in the OIV compendium of international methods of analysis must be used.