Wine Making

Isn’t all wine Sacramental?

Not the religious are able to enjoy organic and biodynamic vintages.

Organic wine industry is growing fast and demand for organic wine is domestically is and internationally is begging for Aussie vinier to produce more. To find out more about export opportunities contact the ACO office.

In addition to Processor certification Wines and other beverages shall require conformance with criteria outlined in section 6.1 and Annex III, along with the following specifically for the EU market for wines:

6.5.1. Techniques such as partial concentration by cooling, and partial dealcoholisation, of wine are not permitted.

6.5.2. Elimination or reduction of sulphur dioxide through physical processes is not permitted.

6.5.3. Tartaric stabilisation of wine through electro dialysis, or treatment through cation exchangers, is not permitted.

6.5.4. Heat treatments are permitted but shall not exceed 70 degrees Celsius.

6.5.5. Centrifuging and filtration, with or without inert filtration aids, are permitted,

However filters shall not have pores smaller than 0.2 micrometres.

6.5.6. Sulphur dioxide shall be permitted up to but not exceeding the following

Levels according to the type of wine:

6.5.6.1. 100 mg/l for red wines and 150 mg/l for white and rose wines;

6.5.6.2. notwithstanding 6.5.6.1, wines with a sugar content, expressed as the sum of glucose and fructose, of not less than 2 g/l, shall permit up to an additional 50 mg/l for each wine type;

6.5.6.3. 120 mg/l for liqueur wines where the sugar content is less than 2 g/l and 200 mg/l where the sugar content is not less than 2 g/l and 150 mg/l for sparkling wines.

6.5.7. Sulphur dioxide shall not exceed the above provisions in wines, except in instances of exceptional climatic conditions that deteriorate the sanitary status of organic grapes in a specific geographical area because of severe bacterial or fungal attacks, which obliges the winemaker to use more sulphur dioxide than in previous years in order to obtain a comparable final product. In such exceptional instances the level of sulphur dioxide shall not exceed the EU conventional allowances for the relevant wine.