New EU rules for “Organic Wine” agreed

New EU rules for “organic wine” have been agreed in the Standing Committee on Organic Farming (SCOF). Amongst the new oenological practices to be respected, sorbic acid and desulfurication will not be allowed and the level of sulphites in organic wine must be at least 30-50 mg per litre lower than their conventional equivalent. One way to lower the need of sulphites in wine is with the use of Lysozyme (E1105), a natural enzyme extracted from hen egg-white and commercialized by Siveele, which can improve wine stability, prevent off-odors and the proliferation of lactic bacteria.

Read the full Press Release of the European Commission.

Bromelain enzyme from pineapple

Bromelain, extracted traditionally from the stems of pineapples, is an enzyme mainly used in the food sector as a tenderizer. Bromelain will be among the new line of products shortly available at Siveele. Stay tuned!

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Nisin (E234) in liquid eggs

Following the Amendments of Directive 95/2/EC, now Nisin (E234) will be allowed also in pasteurized liquid eggs in EU.

In the European Commission’s words, nisin (E234) ” is not a safety concern and is justified from a technological point of view to extend the shelf life of the product and also to prevent the growth of food poisoning spore-forming species, like Bacillus cereus, which may survive from pasteurisation treatment.”

Link to the Directive