Food safety

There is wine, and there is wine!

Tannins Tan’Activ®, used in wine making, have the following characteristics:

  • Recognised and accepted botanical origin.
  • Heavy metals content according to the standards of the Codex Oenologique International.
  • Traces or absence of mycotoxins.
  • Traces or absence of residual solvents.
  • Physical status, tannin content and percentage of ash in accordance with the main regulations about purity criteria and use of tannins.

The most of tannins for oenological applications are considered technological wine aids according to the Codex Oenologique International and are subject to the following European regulations:

  • Council Regulation (EC) N. 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives.
  • Council Regulation (EC) N. 606/2009 of the Commission of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) N. 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions.
  • Council Regulation (EC) N. 1493/1999 of 17 May 1999 on the common organisation of the wine market.

Moreover, generally for use in a global food market, Codex Alimentarius must also be considered, a set of rules and regulations developed by the Codex Alimentarius Commission, a Commission. This commission is divided into several committees which was established in 1963 by FAO and WHO in order to protect the consumers’ health and to ensure fair international trade.