FIVS-APACE is intended to be a comprehensive online information source for additives and processing aids that are approved for winemaking use around the world.

For each additive or processing aid, you will find the following:

• Synonyms
• INS number,
• CAS number,
• Functional Class,
• Technological justification,
• Links to scientific evaluations by JECFA and other expert bodies,
• Recommended usage level* and
• Status of regulatory approval in various markets around the world, including a link to search FIVS-Abridge.

It is intended to add Material Safety Data Sheets and any other pertinent information over time, so that APACE supplies in one place as much information as possible about permitted winemaking additives and processing aids.

* This is developed on the following basis, which is the convention in the Codex Alimentarius Committee on Food Additives, and agreed by consensus by the membership of FIVS in 2013:

Where a JECFA evaluation results in an ADI of « not specified », it is appropriate to set a level of usage as « According to GMP » (leaving it open to markets to set numerical values if they wish, assuming there is appropriate scientific justifiication). See here for the Codex Alimentarius definition of GMP.

When determining what may constitute Good Manufacturing Practice (GMP) for the addition of a substance in the course of wine production, guidance should be sought as necessary from recommendations, agreements and codes produced by competent expert organizations (e.g. The International Organisation of Vine and Wine (OIV), the World Wine Trade Group (WWTG) and FIVS). Other sources, such as the practical experience of winemakers and peer-reviewed publications may be consulted. It is also important to consider the technological requirements inherent in wine production in different climates and regions of the globe.

In other cases, numerical values for usage may be set, taking account of the outcome of the JECFA evaluation.