Processing aids
Processing aids are substances used in the processing of raw materials, foods or ingredients, to fulfil a technological purpose relating to treatment or processing but does not perform a technological function in the final food. The substance is used in the course of manufacture of a food at the lowest level necessary to achieve a function in the processing of that food, irrespective of any maximum permitted level specified.
Clause 4 of Standard 4.5.1 lists the approved processing aids for the production of wine, sparkling wine and fortified wine.
| Processing aid | Specification maximum |
|---|---|
Activated carbon | GMP |
Agar | GMP |
Alginates, calcium and potassium salts | GMP |
Ammonium bisulphite | GMP |
Ammonium phosphates | GMP |
Argon | GMP |
Bentonite | GMP |
Calcium carbonate | GMP |
Calcium tartrate | GMP |
Carbon dioxide | GMP |
Carrageenan | GMP |
Cellulose | GMP |
Chitin-glucan | GMP |
Chitosan sourced from Aspergillus niger | GMP |
Collagen | GMP |
Copper sulphate | GMP |
Cultures of micro-organisms3 | GMP |
Cupric citrate | GMP |
Diatomaceous earth | GMP |
Dimethyl dicarbonate | 200 mg/L |
Dimethylpolysiloxane | GMP |
Egg white | GMP |
Enzymes | GMP |
Gelatin | GMP |
Hydrogen peroxide | GMP |
Ion exchange resins | GMP |
Isinglass | GMP |
Lysozyme | GMP |
Milk and milk products | GMP |
Nitrogen | GMP |
Oak | GMP |
Oxygen | GMP |
Pectins | GMP |
Perlite | GMP |
Phytates | GMP |
Plant proteins permitted as processing aids under clause 3(a) to Standard 1.3.3 (which permits the use of foods, including water as processing aids) | GMP |
Polyester resins, cross-linked4 | GMP |
Polyvinyl polypyrrolidone (PVPP) | GMP |
Polyvinyllimidazole-polyvinylpyrrolidone co-polymers (PVI/PVP) | GMP |
Potassium carbonate | GMP |
Potassium ferrocyanide5 | GMP |
Potassium hydrogen carbonate | GMP |
Potassium hydrogen tartrate | GMP |
Silicon dioxide | GMP |
Thiamin chloride6 | GMP |
Thiamin hydrochloride6 | GMP |
2 Cultures of microorganisms means yeasts or bacteria (including yeast ghosts) used in wine manufacture with or without the addition of any one or more of thiamine hydrochloride, niacin, pyridoxine, pantothenic acid, biotin and inositol.
3 Polyester resins, cross-linked may only be used in the production of wine, sparkling wine and fortified wine as an adsorbent agent.
4 If potassium ferrocyanide has been used as a processing aid in the manufacture of a wine, sparkling wine or fortified wine, the final product must have residual iron present.
5 Thiamin chloride and thiamin hydrochloride may only be added to wine, sparkling wine and fortified wine to facilitate the growth of microorganisms.
The Wine Australia Compliance Guide was last updated June 2026
Disclaimer
This Guide provides general information only and is not a substitute for legal or professional advice. It does not cover all licensing and compliance requirements and may not reflect the most recent legislative changes. Users should refer to the relevant legislation and seek independent advice where appropriate. Wine Australia disclaims all liability for any loss or damage arising from any reliance on this Guide. The information is current as at the date stated herein.